Cherry Souffle

Ingredients

• Melt 2 T butter
• ^ c flour
• ^ t salt
• i c milk
• ^ c cream
• 3^ c bread crumbs
• the grated rind of ^ lemon
• the yolks of 2 eggs
• ^4 c sugar
• ^ c stoned cherries

Method

1. 1

   Melt butter, add flour and salt, cook until frothy.

2. 2

   Gradually add milk and cream, cook a few minutes, then add bread crumbs, lemon rind, egg yolks mixed with sugar, and cherries.

3. 3

   Fold in beaten egg whites and bake.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 108. The excerpt below is the record exactly as published.

CHERRY SOUFFLE Plain Pot Roast An iron pot or very heavy kettle should be used for a pot roast. Select for a pot roast the middle or face of the rump, the round or shoulder. Wipe with a damp cloth. Heat the kettle thoroughly and then add the meat. Sear well on all sides, then raise from the bottom on a trivet or rack ; add I c water, cover tightly and cook slowly below the boiling point for 3 or 4 h. When the meat is tender, if there is still any liquor remaining remove the cover, allow it to evaporate and brown the meat. Baked Squash Wash and wipe a squash; saw into halves, then into quar- ters and remove the seeds. Place the pieces of squash skin side down in a baking pan, and bake in a moderate oven until tender. This will require about i h. Cabbage and Apple Salad Soak 2 c of shredded cabbage. Remove the seeds from a sweet pepper and chop fine. Chop i T onion fine. Pare and slice i apple, preferably a tart one. Drain the cabbage, place a layer in the bottom of the salad bowl ; over this ar- range a layer of apple sprinkled with the chopped onion and pepper, then some French Dressing, the cabbage and so on until the ingredients are used. Serve very cold. Cherry Souffle Melt 2 T butter, add ^ c flour and ^ t salt and cook until frothy. Add }i c milk and ^ c cream gradually, let cook a few minutes, then add 3^ c bread crumbs, the grated rind of ^ lemon, the yolks of 2 eggs beaten with ^4 c sugar, and lastly ^ c stoned cherries

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