Mushroom Souffle

Name: Mushroom Souffle
Ingredients: a dozen mushrooms; two ounces of bread-crumbs; the same of butter; a squeeze of lemon; a spoonful of mushroom ketchup; the yolks of three lightly whisked eggs

From À la mode cookery, 1902

Serve quickly.

Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 68. The excerpt below is the record exactly as published.

Mushroom Souffle Steam a dozen mushrooms, tammy them, and stir in two ounces of bread-crumbs and the same of butter, a squeeze of lemon and a spoonful of mushroom ketchup. Stir till it boils, then take off the fire and stir in the yolks of three lightly whisked eggs

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