French Souffle
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 397. The excerpt below is the record exactly as published.
French Souffle. — Put a piece of butter the size of a small egg, and stir it over the fire, in a clean sauce- pan, with two table - spoonfuls of flour. When thick (it must not brown), have ready half a pint of boiling milk and two table-spoon- fuls of cream, and stir the whole together. Pour it out into a bowl when smooth and thick, and flavor with maraschino, or to taste. Beat up the yolks of five eggs, with 2 ozs. of pounded sugar; add them, with the whites of eight eggs beaten to a stiff froth
Cook this with the app: pantry check, scaling, and the assistant.