Frenchdessert
Chocolate Souffle
From Miss Cameron's cookery book, 1898
Serves 1
This souffle must not be allowed to stand as it goes down directly.
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 66. The excerpt below is the record exactly as published.
Chocolate Souffle. One oz. castor sugar, i oz. Vienna flour, 3 oz. Cadburjr's chocolate grated, 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.