Beignets Souffle

Ingredients

• 1 pt. water
• 1 oz. butter
• 3 ozs. sugar
• 1 lemon
• 3 or 4 eggs
• Flour
• Salt
• Jelly or Jam

Method

1. 1

   Put the water in a saucepan with a pinch of salt, the butter, sugar, and plenty of grated lemon rind; when the water boils, stir in enough flour to make a smooth, thick paste.

2. 2

   Take it off the fire and allow it to stand for ten minutes; then beat in the eggs, reserving the whites of two.

3. 3

   Let the mixture stand for an hour or two, then beat the whites of the eggs to a stiff froth and beat lightly into the other ingredients.

4. 4

   Drop pieces of the mixture into very hot frying fat and fry until a nice brown; drain on paper for a minute, make an incision in each, insert a spoonful of jam or jelly, pile high on a glass dish, sprinkle with icing sugar, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 95. The excerpt below is the record exactly as published.

BEIGNETS SOUFFLE. 1 pt. water 1 oz. butter 3 ozs. sugar 1 lemon 3 or 4 eggs Flour Salt Jelly or Jam

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