French Soufflé
From Cassell's dictionary of cookery, 1892
Serves 1
Bake for about one hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 555. The excerpt below is the record exactly as published.
a piece of butter, the size of a small egg, and stir it over the fii-e, in a clean saucepan, with two table-spoonfuls of flour. "V^Hien thick (it must not brown), have ready half a pint of boiling milk and two table- spoonfuls of cream, and stu- the whole together. Pour it up into a bowl when smooth and thick, and flavour with maraschino, noyeau, or to taste. Beat up the yolks of five eggs, vnth two ounces of pounded sugar ; add them, wdth the whites of eight eggs
Cook this with the app: pantry check, scaling, and the assistant.