Cherry Souffle

Ingredients

• 4 tablespoons flour
• 2 tablespoons Crisco
• ½ cup milk
• 1 teaspoon vanilla
• 3 whole eggs
• 1 additional white
• 4 tablespoons sugar
• 4 tablespoons chopped preserved cherries

Method

1. 1

   Mix Crisco and flour in a saucepan, add milk, stir until thick.

2. 2

   Cool, add sugar and egg yolks, then beaten whites and cherries.

3. 3

   Pour into mold and steam for 30 minutes.

4. 4

   Serve with jam sauce.

Nutrition per serving

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 117. The excerpt below is the record exactly as published.

Cherry Souffle Iced Tea *Cherry Souffle—4 tablespoons flour, 2 tablespoons Crisco, % cup milk, 1 teaspoon vanilla, 3 whole eggs and 1 additional white, 4 tablespoons sugar, and 4 tablespoons chopped preserved cherries. A Calendar of Dinners Put Crisco and flour in saucepan, miix over fire, add milk, stir till it boils and becomes thick; remove from fire to cool 10 minutes, add sugar, yolks eggs, 1 by 1 stirring each thoroughly, whites stiffly beaten up, then add chopped cherries. Pour all into Criscoed souffle mold. Put into saucepan with ¥% an inch of boiling water. Put lid on saucepan and steam gently 34 hour. Turn out, send to table with jam sauce round. July 10 Clam Broth *Chicken Croquettes Buttered Rolls Mayonnaise of Lettuce and Tomatoes Tutti Frutti Ice Cream Macaroons Coffee *Chicken Croquettes—2 cups cooked chicken, % teaspoon salt, 1% tea- spoon celery salt, 1 teaspoon lemon juice, 14 teaspoon onion juice, and 1 cup white sauce. Mix ingredients in order given. Cool mixture, shape, crumb and fry in hot Crisco. The white sauce is made as follows: 2 tablespoons Crisco, 4 tablespoons flour, 1 cup milk

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