Artichoke Soufflé

Ingredients

• 1 gill artichoke puree
• Grated lemon rind
• 1 gill milk
• 2 eggs
• Pepper
• Salt

Method

1. 1

   Take some cooked and well-drained artichokes, rub them through a sieve and measure 1 gill of the puree.

2. 2

   Beat up the yolks of the eggs with the milk and strain them into the artichoke puree.

3. 3

   Season with pepper, salt, and a little grated lemon rind.

4. 4

   Whip up the whites of the eggs to a stiff froth and stir them in very lightly at the last.

5. 5

   Pour the mixture into a well-greased soufflé dish and bake in a moderate oven until well risen and firm to the touch.

6. 6

   Serve at once, and in the same dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 205. The excerpt below is the record exactly as published.

Artichoke Souffl6 (Souffle de Topinambours) 1 gill artichoke puree. I Grated lemon rind. 1 gill milk. 2 eggs. | Pepper. Salt

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