Frenchvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus Souffle
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Canned asparagus can be substituted for fresh.
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 78. The excerpt below is the record exactly as published.
ASPARAGUS SOUFFLE— Only very tender asparagus should be used. Cut it fine and boil tender in salted water. Add the well beaten yolks of four eggs, one tablespoonful of soft but- ter, a saltspoon of salt and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.