vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
An Omlette Soufflée
From Modern cookery, in all its branches, 1884
Serves 1
Can be served on apricot marmalade.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 340. The excerpt below is the record exactly as published.
AN OMLETTE SOUFFL^E. SECOND COURSE REMOVE OF ROAST.* Separate, as they are broken, the wdiites from the yolks of six fine fresh eggs ; beat these last thoroughly, first by themselves and then Avith four tablespoonsful of dry, white sifted sugar, and the rind of half a lemon grated on a fine grater. Whisk the wrhites to a solid froth, and just before the omlet is poured into the pan, mix them well, but lightly, with the yolks. Put four ounces of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.