Kirschen Auflauf; German Souffle

Ingredients

• a quarter of a pound of creamed butter
• the yolks of six eggs
• the crumbs of two rolls
• a quarter of a pound of blanched and pounded almonds
• the grated peel of a lemon
• half a teaspoonful of grated cinnamon
• six ounces of sugar

Method

1. 1

   Mix butter, egg yolks, soaked roll crumbs, almonds, lemon peel, cinnamon, and sugar.

2. 2

   Whisk egg whites to stiff peaks and fold into the mixture.

3. 3

   Add cherries, butter a mould, line with breadcrumbs, and bake immediately.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 143. The excerpt below is the record exactly as published.

Kirschen Auflauf; German Souffle. — Take a quarter of a pound of creamed butter, the yolks of six eggs, and the crumbs of two rolls soaked in milk, a quarter of a pound of blanched and pounded almonds, the grated peel of a lemon, half a teaspoonful of grated cinnamon, and six ounces of sugar

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