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Egg Souffle in Cases
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Place the cups in a pan of hot water while cooking. Serve with 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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 115. The excerpt below is the record exactly as published.
EGG SOUFFLE IN CASES. Scald one pint of milk. Wet one-half cup of flour and one-fourth cup of sugar (mixed together) with a little cold milk and stir it into the hot milk. Let it cook until it thickens and is smooth, stirring constantly then add one-fourth cup of butter. When well mixed stir it into the well beaten yolks of five eggs
Cook this with the app: pantry check, scaling, and the assistant.