Omelet Soufflee
From The Toronto Cook Book, 1915
Serves 6
This can be prepared early in the morning.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 26. The excerpt below is the record exactly as published.
Omelet Soufflee One pint sweet milk, made boiling hot, one cup flour mixed very smoothly in a little cold milk, one spoon sugar, piece of butter size of a walnut
Cook this with the app: pantry check, scaling, and the assistant.