Carrot Souffle

Ingredients

• 3 tablespoons melted butter
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 3 tablespoons flour
• 1 cup of rich milk
• 2 cups cooked strained carrots
• the yolks of 3 eggs
• 3 stiffly beaten egg whites

Method

1. 1

   Melt butter, add flour and seasoning, then milk.

2. 2

   Stir and boil until thickened.

3. 3

   Add carrots and yolks, fold in egg whites.

4. 4

   Pour into buttered dish, cover with bread crumbs, bake slowly for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 11. The excerpt below is the record exactly as published.

1/3 teaspoon salt 2 tablespoons chopped % teaspoon paprika or onions black pepper 1 tablespoon chopped 2 tablespoons melted fat celery Mix, shape into loaf not quite as large as baking pan. Add % inch water. Bake one hour in moderate oven, basting frequently. Willie Ames. VEAL PIE IV2 lbs. veal 2 cups water 3 tablespoons fat 1 teaspoon salt 2 onions, minced % teaspoon pepper IV2 cups diced celery 3 tablespoons flour Trim and cut the veal in small cubes. Brown in fat. Add onions, celery and water and cover closely. Cook slowly until tender. Add salt, pepper and flour, which has been smoothed to a paste in a little cold water. Stir until sauce thickens. Pour into baking dish. Cover with small biscuits placed close together. Bake at 425 degrees for 20 minutes. Mrs. H. F, Munch. SMITH & WATTS Dry CI eaners Phone 3531 110 N. Columbia St. PHONE 5281 P.O. BOX 266 A. S. Blackwood PLUMBING AND HEATING CONTRACTOR Stokers and Oil-Burners CHAPEL HILL, N. C. Call 5281 — For Your Plumbing, Heating Repairs, and Insulation Poe-Mangum Auto Service PHONE 6581 DeSoto Plymouth Sales & Service Vegetables CREOLE BEANS 2 lbs. string beans Vz cup tomato catsup 1 stick (% lb.) butter Salt to taste V2 cup Chili sauce Slice beans lengthwise in quarters, and boil hard 30 to 40 minutes. Drain water, and add the combined melted butter and sauces just before serving. Mrs. Milton Heath. BRUSSELS SPROUTS AU GRATIN 1 qt. Brussels sprouts IV2 cups cream sauce V2 cup grated cheese Bread crumbs Cook Brussels sprouts in salted water until tender, drain and season with melted butter. Mix cheese and cream sauce and pour over Brussels sprouts. Place in buttered baking dish, cover with toasted bread crumbs and bake in hot oven. Cauliflower or cabbage can be used in place of Brussels sprouts if preferred. Mrs. Frank Miller. CARROT RING 2 cups carrot pulp 1 cup milk 1 teaspoon salt 1 teaspoon sugar XA teaspoon pepper 3 tablespoons butter 3 eggs 1 tablespoon flour Cook a number of carrots until tender. Press through a ricer and measure 2 cupfuls. Season with salt and pepper and onion. Beat eggs slightly, add milk, then blend well with carrot mixture, flour, sugar and butter. Pour into a well greased ring mold and set in pan of warm water. Bake in a moderate oven for 35-45 minutes. Turn out on platter and fill center with buttered peas. Mrs. Bason. CARROT SOUFFLE 3 tablespoons melted % teaspoon each salt butter and paprika 3 tablespoons flour Melt butter, add flour and seasoning, and, slowly, 1 cup of rich milk. Stir and let boil 3 minutes or till thickened. Add 2 cups cooked strained carrots (sieved), the yolks of 3 eggs beaten thick. Then fold in 3 stiffly beaten egg whites

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