Jam Souffle
From Puddings and pastry à la mode, 1889
Serve with wine sauce mixed with jam.
Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 14. The excerpt below is the record exactly as published.
Jam Souffle. Simmer together over a slow fire four ounces of butter, and a heaped tablespoonful of the best flour ; mix in half a pint of milk a pot of apricot, raspberry or strawberry jam, and let this boil ; rub through a sieve and put it into the butter mixture ; put in the yolks of four eggs
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