Nut Souffle
From Waldensian cookery, 1957
Presented as published in 1957. 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 Waldensian cookery (1957), page 38. The excerpt below is the record exactly as published.
nut souffle. —Mrs. L. R. Burris, Sr. Waldensian Cookery DESSERTS 83 eS a SE Se Oe Sei ee eh ae Ee Ae PLS NUT SOUFFLE 1 cup Zweiback 1 cup pecans, broken 1 cup sugar 1 teaspoon baking powder 4 eggs, beaten separately 1 pint double cream
Cook this with the app: pantry check, scaling, and the assistant.