Crab Souffle

Name: Crab Souffle
Ingredients: Make a pint of cream sauce; the yolks of three eggs; cayenne; a cup of grated cheese; one pint of shredded crab; the beaten whites of the eggs

From Council cook book, 1908

Presented as published in 1908. 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 Council cook book (1908), page 12. The excerpt below is the record exactly as published.

Crab Souffle. Make a pint of cream sauce. Add the yolks of three eggs, well beaten, cayenne, and a cup of grated cheese. Add one pint of shredded crab, fold in the beaten whites of the eggs

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