Mexican Souffle

Ingredients

• a cup of clear black coffee
• three tablespoons of butter
• three of cornstarch
• two of grated chocolate
• three eggs
• a third of a cup of butter

Method

1. 1

   Scald coffee, stir in creamed butter with cornstarch and chocolate.

2. 2

   Remove from fire, stir into beaten egg yolks, fold in beaten egg whites, and bake in hot water for twenty-five minutes.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 78. The excerpt below is the record exactly as published.

MEXICAN SOUFFLE Scald a cup of clear black coffee and stir into it three tablespoons of butter creamed with three of cornstarch and two of grated chocolate. Remove from the fire and stir it slowly into the yolks of three eggs beaten well with a third of a cup of butter

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