Baked Sweet Omelette Souffle

Ingredients

• 2 ounces of pistachio nuts
• the yolks of 3 eggs
• 1 ounce of powdered sugar
• the grated rind of 1 lemon
• 4 beaten whites

Method

1. 1

   Scald and pound the pistachio nuts, add the yolks of eggs, powdered sugar, and lemon rind.

2. 2

   Beat well, add the beaten whites, and put in a dish.

3. 3

   Sprinkle thickly with sugar and bake till high and brown.

4. 4

   Serve at once.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 64. The excerpt below is the record exactly as published.

BAKED SWEET OMELETTE SOUFFLE. (Germany.) Scald and pound 2 ounces of pistachio nuts, add the yolks of 3 eggs, i ounce of powdered sugar, the grated rind of i lemon. Beat all well, add the 4 beaten whites

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