Farina Souffle

Ingredients

• 1/4 cup farina
• 1/8 teaspoon salt
• 2 1/2 cups milk
• 1/2 cup blanched almonds, cut fine
• 2 tablespoons butter
• 6 eggs
• 1/4 cup granulated sugar
• 4 drops almond extract
• 2 ounces seedless raisins

Method

1. 1

   Cook farina with milk in double boiler until thick, add butter and cool.

2. 2

   Beat egg yolks with sugar and salt and mix into farina when cold; add almonds, extract, and raisins, and mix well.

3. 3

   Beat egg whites until stiff but not dry and fold in.

4. 4

   Put in a buttered pudding dish and bake for 40 to 45 minutes in a moderate oven (350°F).

5. 5

   Dust with powdered sugar and serve with cream of wine sauce.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 32. The excerpt below is the record exactly as published.

FARINA SOUFFLE *4 cup farina lA teaspoon salt 2l/i cups milk l/i cup blanched almonds, cut 2 tablespoons butter fine 6 eggs 4 drops almond extract }4 cup granulated sugar 2 ounces seedless raisins Cook farina with milk in double boiler until thick, add butter and cool. Beat egg yolks with sugar and salt and mix into farina when cold; add almonds, extract and raisins, and mix well. Beat egg whites until stiff but not dry and fold in. Put in a buttered pudding dish and bake 40 to 45 minutes in a moderate oven (35o°F.). Dust with powdered sugar and serve with cream of wine sauce. CORN MEAL SOUFFLE (Soufflet di Farina) 3 cups milk lA cup granulated sugar l/2 cup butter Grated rind of 1 lemon 14 teaspoon salt

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