Brandy Souffle (Cognac souffle)
From The Swedish, French, American cook book, 1918
Serves 1
Serve with cold foam sauce.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 548. The excerpt below is the record exactly as published.
randy Souffle ( Cognac souffle) Three eggs, four tablespoons powdered sugar, two tablespoons brandy, a small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.