Omelet Souffle
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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 The new home cook book (1896), page 66. The excerpt below is the record exactly as published.
OMELET SOUFFLE. Mrs, Lamkin. One pint boiled milk, three spoons flour, yolks of seven eggs, beaten with the flour ; season with pepper and salt, and add a piece of butter size of egg
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