Almond Souffle

Ingredients

• One pint milk
• half a cupful of flour
• two table-spoonfuls of butter
• three table -spoonfuls of fine sugar
• four eggs
• two table-spoonfuls of almonds

Method

1. 1

   Cook butter and flour, add milk to form a paste, then mix in sugar, yolks, and beaten egg whites.

2. 2

   Bake in a buttered dish for 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 394. The excerpt below is the record exactly as published.

Almond Souffle SOUFFLES Apricot Souffle case of frilled writing-paper should be prepared, into which it may be quickly dropped when taken from the oven. The number of whites of eggs should generally exceed the number of yolks of eggs. Do not add the whites of the eggs until the last mo- ment, and be careful that they are beaten separately to a very stiff froth, and then are stirred lightly into the souffle. The success of the dish de- pends in a great measure upon this part of the business being done thor- oughly. Butter the tin, already lined with oiled writing-paper, and put it in the oven till very hot. Pour in the batter quickly, and place it in a moderate oven. The dish ought not to be more than half full. Move it about occasionally, that it may be equally baked. When it has risen to a good height, is brightly colored, and quite set in the centre, it is done enough, and should be served imme- diately. They are generally handed round after the removes of the second course. They are very good also for ordinary dinners. Almond Souffle. — One pint milk, half a cupful of flour, two table-spoon- fuls of butter, three table -spoonfuls of fine sugar, four eggs (the whites and yolks beaten separately and very stiff), two table-spoonfuls of almonds

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