Custard Souffle

Name: Custard Souffle
Ingredients: Two scant tablespoons of butter; two tablespoons of flour; one cup of milk; the well beaten yelks of four eggs; two tablespoons of sugar

From Cooks in clover, 1889

Mrs. G. F. Smith.

Presented as published in 1889. 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 Cooks in clover (1889), page 51. The excerpt below is the record exactly as published.

Custard Souffle. — Two scant tablespoons of but- ter, melted; stir in two tablespoons of flour, add' one cup of milk gradually, and cook eight minutes, stirring often. Add the well beaten yelks of four; eggs, and two tablespoons of sugar

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