Almond Soufflé

Ingredients

• One pint of shelled almonds
• two dozen macaroons
• the grated rind of a lemon
• half a cupful of sugar
• half a cupful of butter
• the yolks of six eggs
• one quart of milk
• one pint of cream
• one tablespoonful of rice flour

Method

1. 1

   Blanch the almonds and pound them.

2. 2

   Put the milk in a double boiler, add the pounded almonds.

3. 3

   Mix rice flour with cold milk and stir into boiling milk.

4. 4

   Cook six minutes and cool.

5. 5

   Add sugar and butter, then yolks, macaroons, and cream.

Nutrition per serving

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 8. The excerpt below is the record exactly as published.

One pint of shelled almonds, two dozen macaroons, the grated rind of a lemon, half a cupful of sugar, half a cupful of butter, the yolks of six eggs, one quart of milk, one pint of cream, one tablespoonful of rice flour

Cook this with the app: pantry check, scaling, and the assistant.