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Egg Souffle
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 601. The excerpt below is the record exactly as published.
Two eggs, three tablespoons sugar, three tablespoons flour, two tablespoons melted butter, one tablespoon brandy, one tea¬ spoon Royal baking powder. How to Make Them. Stir yolks and sugar to a souffle; add melted butter, brandy, flour, and baking powder; last add the whites of the eggs — well beaten. Drop teaspoonfuls on a buttered baking sheet, sprinkle with currants. Bake until golden brown. Cakes ( Gateaux ) a la Madeleine Half cup butter, one and a half cups sugar, four eggs, half cup cornstarch, one and a half cups flour, three tablespoons chopped almond paste, one teaspoon Royal baking powder
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