Frozen Souffle
From The national course in home economics, 1917
Serves 8
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 232. The excerpt below is the record exactly as published.
FROZEN SOUFFL^. Take three tablespoonfuls of granulated sugar and yolks of five raw eggs, whip slowly. Mix in gently one pint of cream whipped to a stiff froth and one dozen macaroons or same amount of sponge cake
Cook this with the app: pantry check, scaling, and the assistant.