Coffee Soufflé

Ingredients

• one and one-half cups coffee infusion
• one cup hot milk
• one tablespoon granulated gelatine
• two-thirds cup sugar
• one-fourth teaspoon salt
• the yolks of three eggs
• the whites of three eggs

Method

1. 1

   Mix coffee and milk with dissolved gelatine.

2. 2

   Cook until scalded, then add sugar, salt, and beaten yolks.

3. 3

   Stir until thick, then fold in beaten whites.

4. 4

   Chill and serve with sugar and cream.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 27. The excerpt below is the record exactly as published.

Coffee Souffl6 Mix one and one-half cups coffee infusion and one cup hot milk, in which one tablespoon granulated gelatine has been dissolved. Cook over hot water until thoroughly scalded, then add two-thirds cup sugar, one-fourth teaspoon salt, and the yolks of three eggs, slightly beaten. Stir until mixture thickens, then add the whites of three eggs

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