Ham Soufflé

Ingredients

• 14 cups breadcrumbs
• 2 cups sealded milk
• 14 cups chopped cooked ham
• 2 egg yolks
• 2 egg whites
• 1 tablespoon chopped parsley
• 1 teaspoon minced onion
• 4 teaspoon paprika

Method

1. 1

   For the soufflé, cook together breadcrumbs and milk for two minutes.

2. 2

   Remove from fire, add ham and mix well.

3. 3

   Add egg yolks, first beating these well; also the parsley (one tablespoon), onion and paprika.

4. 4

   Fold in, last of all, the egg whites whipped to a stiff, dry froth.

5. 5

   Turn quickly into a well-greased baking dish and bake in moderate oven for thirty-five minutes, or until firm to the touch.

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 16. The excerpt below is the record exactly as published.

HAM SOUFFLE 14 cups breadcrumbs 1 tablespoon chopped parsley 2 cups sealded milk 1 teaspoon minced onion 14 cups chopped cooked ham 4 teaspoon paprika 2 egg yolks 2 egg whites

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