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Custard Souffle
From Kirmess cook book, 1907
Serves 1
Serve immediately with a creamy sauce.
Presented as published in 1907. 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 Kirmess cook book (1907), page 159. The excerpt below is the record exactly as published.
CUSTARD SOUFFLE. Mrs. W. V. Toffey. Two scant tablespoonfuls butter, two tablespoonfuls flour, two tablespoonfuls sugar, one cup milk, four eggs
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