Lemon Souffle

Ingredients

• G eggs
• 1 large teaspoonful Hungarian hour
• | lb. castor sugar
• Grated rind of 1 lemon, and juice of ^ lemon

Method

1. 1

   Beat the yolks and sugar together for 20 minutes, add the flour and lemon and beat another 10 minutes.

2. 2

   Stir in gently the stiffly beaten egg whites, pour it into a souffle tin, and bake at once in a moderate oven for 1 hour.

3. 3

   Serve immediately it leaves the oven, or it will fall.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 54. The excerpt below is the record exactly as published.

LEMON SOUFFLE Souffle a ax Citrous. G eggs. 1 large teaspoonful Hun- garian Hour. | lb. castor sugar. Grated rind of 1 lemon, and juice of ^ lemon

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