Beignet Souffle

Ingredients

• Put 1 pt. of milk
• a piece of butter the size of an egg
• 2 ozs. of sugar
• 3 ozs. of flour
• a few grains of salt

Method

1. 1

   Heat milk with salt, butter, and sugar.

2. 2

   Stir in flour to form a thick paste.

3. 3

   Add beaten yolks and whites of eggs.

4. 4

   Let stand, then fry in hot lard until golden.

5. 5

   Serve with powdered sugar and sliced lemon.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 22. The excerpt below is the record exactly as published.

Beignet Souffle. Put 1 pt. of milk in a sauce pan with a few grains of salt, a piece of butter the size of an egg, 2 ozs. of sugar, some grated lemon peel and 3 ozs. of flour

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