Corn and Tomato Souffle

Ingredients

• 1 cup tomato pulp
• 1 tablespoon vegetable butter
• 1 can corn
• 1 teaspoon sugar
• 1 cup fresh bread crumbs
• 2 eggs
• Salt to taste

Method

1. 1

   Add the butter and the sugar to the tomato, and bring to a boil.

2. 2

   Salt to taste, and pour very slowly into the beaten yolks, stirring constantly.

3. 3

   Add the corn, and fresh, untoasted crumbs, and mix.

4. 4

   Add salt to taste; then beat the whites until stiff and dry, and into them fold the corn-tomato mixture.

5. 5

   Pour into an oiled baking pan, and bake in a medium slow oven about 30 minutes, or until set; then remove and serve.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 89. The excerpt below is the record exactly as published.

CORN AND TOMATO SOUFFLE i cup tomato pulp I tablespoon vegetable butter i can corn i teaspoon sugar i cup fresh bread crumbs 2 eggs Salt to taste Add the butter and the sugar to the tomato, and bring to a boil. Salt to taste, and pour very slowly into the beaten yolks, stirring constantly. Add the corn, and fresh, untoasted crumbs, and mix. Add salt to taste; then beat the whites until stiff and dry, and into them fold the corn-tomato mixture. Pour into an oiled baking pan, and bake in a medium slow oven about 30 min- utes, or until set; then remove and serve. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 153 SCIENCE of FOOD and COOKERY NUT CUTLET, FINE HERBS SAUCE Lay sliced nuttose or nut cero in an oiled baking pan. Pour over it enough hot fine herbs sauce (page 159) barely to cover, and bake in a good oven for half an hour, with an inverted pan over the top. Remove the top pan, brown lightly, and serve. STEWED LENTILS Wash the lentils in several waters, drain, add water to more than cover, and let boil slowly until tender, and the liquid reduced down well. Salt and a little vegetable butter should be added during the cooking, for flavor. An onion may be added, and removed when the lentils are done, if desired. STEWED LIMA BEANS Pick the beans over, wash thoroughly, and lift them from the water to remove any small pieces of grit that may be on the bottom of the kettle. Put them on the fire in cold water, bring to a boil, and skim. Add i teaspoon vegetable fat to each 2 cups of beans, and let them boil gently until they are thoroughly done. Salt should be added during the cooking, to give them flavor. BAKED LIMA BEANS Soak i cup of Lima beans overnight ; and in the morning, slip off the skins between the thumb and the finger. Put the beans in a small baking pan with ^ teaspoon salt, 2 teaspoons brown flour, i teaspoon vegetable butter, and enough cold water to cover them. Put a pan over them, and set them into the oven to cook, adding a little water as needed, so they will not cook dry. When they are about done, remove the pan from the top, and let them brown lightly. , BROWNED BEAN PUREE 2 cups bean puree \ tablespoon cream roast flour 3 tablespoons rich cream Salt Boil beans the same as for stewed Lima beans. Drain in a colander, saving the broth for soups or gravies. Mash through a colander, having them as dry as possible. Mix all ingredients, put into an oiled baking pan, brush over with a little thin cream or vegetable butter, and bake in a quick oven to a light brown color. 154 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD and COOKERY RIBBON BEAN LOAF i cup Lima bean puree 3 tablespoons rich cream 1 cup kidney bean puree 2 tablespoons cream roast flour Salt to taste . Cook- the beans separately until well done but not soft. Drain well, and mash through a colander, having the pulp as dry as pos- sible. Add i tablespoon of the cooked flour, and il/2 tablespoons of cream, to each, and mix well. Place in alternate layers in a brick-shaped tin, and bake in a moderate oven until hot through and a nice brown. Serve with cream tomato sauce or gravy. BEAN PATTIES 2 cups bean puree i egg il/2 tablespoons vegetable butter

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