Chestnut Souffle

Ingredients

• Half a pound of chestnuts
• 8 eggs
• 4 tablespoonfuls granulated sugar

Method

1. 1

   Boil chestnuts and press through sieve.

2. 2

   Beat yolks of 2 eggs until light, add the sugar, then stir in lightly the beaten whites, and sprinkle in the chestnuts.

3. 3

   Put in a buttered mold, and bake 10 minutes.

4. 4

   Serve at once, with cream if preferred.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 137. The excerpt below is the record exactly as published.

Chestnut Souffle. Half a pound of chestnuts, 8 eggs, 4 tablespoonfuls granulated sugar

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