vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet Soufflé
From Harper's cook book encyclopædia, 1902
Serves 1
Considered one of the most delicious desserts.
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 Harper's cook book encyclopædia (1902), page 397. The excerpt below is the record exactly as published.
Omelet Souffl6. — Separate the whites from the yolks of six eggs, taking care to remove the specks. Add to the yolks two table-spoonfuls of pulverized sugar and a little lemon- juice, beating them well together. Whip the whites until they stand alone, when they must be mixed with the rest. Put a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.