Farina Soufflee

Name: Farina Soufflee
Ingredients: one pint boiling milk; a cupful farina; a large cupful sugar; the yolks of four eggs; the rind of a lemon; two tablespoonfuls melted butter; a half cup sweet cream; a pinch of ARM AND HAMMER SODA; the whites of four eggs

From Arm & Hammer Soda book of valuable recipes, 1900

Serve as soon as baked.

Presented as published in 1900. 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 Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 12. The excerpt below is the record exactly as published.

FARINA SOUFFLEE. Into one pint boiling milk stir a cupful farina; when it starts to thicken set it aside to cool. Then add a large cupful sugar, the yolks of four eggs, the rind of a lemon, grated, two tablespoonfuls melted butter, a half cup sweet cream, a pinch of ARM AND HAMMER SODA (or Saleratus) and last, the whites of four eggs

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