Banana Souffle

Ingredients

• four bananas
• a little lemon juice
• two eggs
• 2 ozs. of castor sugar
• 2 ozs. of fresh butter
• 2 ozs. of sifted flour

Method

1. 1

   Peel the bananas, place in a pie-dish, and pour over lemon juice.

2. 2

   Butter a souffle dish.

3. 3

   Separate the yolks from the eggs, add sugar, and beat to a cream.

4. 4

   Cream the butter, add flour, then stir in the yolks.

5. 5

   Mix in the bananas passed through a sieve.

6. 6

   Beat well, then add the stiffly whisked egg whites.

7. 7

   Put the souffle in an 'Express' paper-bag, fold and fasten, and bake in a hot oven for about 20 minutes.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 42. The excerpt below is the record exactly as published.

Banana Souffle. Take four bananas, not over ripe, peel them, put them in a pie-dish, and pour over a little lemon juice. Have ready a buttered souffle dish. Separate the yolks from two eggs, adding 2 ozs. of castor sugar, and beat up to a cream. Next cream up in a basin 2 ozs. of fresh butter, add slowly 2 ozs. of sifted flour

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