Omelet Souffle
From Culinary jottings, 1885
Bake close to the dining-room for timely serving.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 265. The excerpt below is the record exactly as published.
the yolks of six eg^-s Omelet souffle. .^J' ^,, .i r i,-, with a table-spooniul or white sugar, flavour the mixture with lemon, vanilla, or ratafia essence : whisk the whites to a stifi froth independently ; then blend the two thoroughly. Put this into a small circular souffle tin, and bake it in a very quick oven, send it to table the moment it is ready, dusted over with finely sifted sugar. A little preserve may accompany the omelette soufflSe, and a few drops of any liqiteur
Cook this with the app: pantry check, scaling, and the assistant.