Corn Meal Souffle (Soufflet di Farina)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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 The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 32. The excerpt below is the record exactly as published.
CORN MEAL SOUFFLE (Soufflet di Farina) 3 cups milk lA cup granulated sugar l/2 cup butter Grated rind of 1 lemon 14 teaspoon salt 8 egg yolks 1 cup corn meal 8 egg whites Marmalade 74 THE EUROPEAN COOKBOOK Scald milk with tablespoon of the butter and the salt. Stir in corn meal very slowly and cook to a smooth thick paste. Remove from heat and cool. Cream remaining butter with sugar, add grated lemon rind. Beat in egg yolks thoroughly, add cooled paste. Beat egg whites until stiff but not dry and fold into mixture. Put a 2-inch layer of the mixture into a buttered pudding dish, spread marmalade over it and continue to alternate, having top layer of mixture. Serve with Marsala wine sauce. SWEET PASTIES (Dolce Ravioli) i% cups pastry flour i egg white 1Y2 tablespoons butter 2 egg yolks \l/z tablespoons lard 2 tablespoons granulated sugar Water l/2 teaspoon vanilla l/z pound cottage cheese or milk Powdered sugar curd Mix first 4 ingredients to a stiff dough and roll out thin. Combine remaining ingredients and put by teaspoonfuls on 1 side of pastry, about 2 inches from edge and 2 inches apart. Fold over edge to cover piles. Cut into squares with mixture in the center of each square. Seal edges securely. Fry in hot fat to a golden brown. Serve with powdered sugar. CHESTNUT FRITTERS (Fritella di Castagnd) 1 cup chestnuts, shelled and 1 tablespoon granulated sugar peeled % teaspoon vanilla 1 cup milk 3 egg yolks J4 teaspoon salt l/2 cup sifted bread crumbs 1 tablespoon butter Powdered sugar Add chestnuts to salted milk and simmer until tender. Drain and mash through a sieve. Add butter, sugar, vanilla ITALIAN 75 and 2 of the egg yolks. Mix well and cool. Take a spoonful at a time, roll into balls and dip in remaining egg yolk which has been beaten. Dip in crumbs and fry in hot fat. Drain, sprinkle with powdered sugar and serve hot. CORNMEAL FRITTERS (Fritelle di Polenta) i cup milk i tablespoon butter i tablespoon granulated sugar i egg yolk Few grains salt i teaspoon grated lemon rind Y2 cup cornmeal i egg, well beaten % cup sifted bread crumbs Put milk, sugar and salt into double boiler and bring to a boil. Add cornmeal slowly, constantly stirring; then let it boil gently 20 minutes. Remove, and stir in the butter, egg yolk, and lemon rind. Turn mixture on to a dampened board and spread about Vz-mch thick. Cool, cut into rounds or squares, dip in beaten egg, and then into bread crumbs, and cook in deep hot fat. Drain, sprinkle with sugar and serve hot. CHERRY FRITTERS 1% cups flour 1 egg, well beaten Y4 teaspoon salt Fresh cherries 1 tablespoon granulated sugar Sweet butter 2 teaspoons baking powder Powdered sugar % cup milk Cinnamon Sift flour with salt, sugar and baking powder. Add milk gradually, stir to a smooth batter and add beaten egg. Select big cherries with stems, tie in small bunches at stem ends. Put a few bunches into a frying pan with enough sweet butter to fry them and drop a small amount of the batter around them. When the batter is set and nicely brown, remove fritters to a hot plate. Sprinkle with sugar and cinnamon; serve hot. j6 THE EUROPEAN COOKBOOK PINE NUT TARTS {Torta col Pinoli) % teaspoon salt % cup granulated sugar
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