Corn Meal Souffle
From How we cook in Tennessee .., 1906
Serves 4
Serve hot in baking dish.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 75. The excerpt below is the record exactly as published.
Corn Meal Souffle. — Into one pint hot milk stir one scant cup meal till it thickens and begins to bubble ; remove from the fire and add one tablespoon butter, half teaspoon salt, yolks four eggs. Fold in four whites beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.