Meat Souffle
From Lessons in cooking through preparation of meals, 1912
Serves 3
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 109. The excerpt below is the record exactly as published.
MEAT SOUFFLE BREAD AND BUTTER JELLY OATMEAL COOKIES TEA Meat Souffle Add I c finely chopped cooked meat to ^ c hot Medium White Sauce (p 38) ; season and add the beaten yolks of 2 eggs ; remove from the fire, cool, cut and fold in the whites of 2 eggs beaten stiff
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