Omelette Soufflé

Ingredients

• yolks of three eggs
• three tablespoons sugar
• whites of six eggs
• flavor as wished

Method

1. 1

   Cream yolks of three eggs and sugar in a deep bowl, add well-frothed whites, and mix carefully.

2. 2

   Pour into a buttered baking dish, sprinkle with sugar, and bake in a moderate oven until risen and golden.

3. 3

   Serve immediately.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 144. The excerpt below is the record exactly as published.

three table- spoons sugar in a deep bowl and flavor as wished ; add well-frothed whites of six eggs, ana ^s'ith a spoon, giving it a rotary motion, cut the two, mixing carefully together ; turn on the souffle dish (or any baking dish) slightly buttered, smooth, sprinkle with sugar and bake in moderate oven ; when risen well ana of fine yellow color, serve ; or, for Fruit Omelette SouMe add to the well frothed whites of three eggs a tablespoon marmalade or fresh peaches cut in fine pieces, mix with powdered sugar and bake in a rather quick oven ; or place a layer of marmalade on bottom of dish and pour the omelette souffle over and bake. Omelette SouMe — Put one pint milk over the fire, resernng suffi- cient to wet up three heaping tablespoons potato flour, rice flour, arrowroot, or tapioca, as preferred, stir this into the milk, add piece of butter size oiwalnut, and sweeten to taste. Stir over the fire un- til it thickens, then take off and cool a little. Separate the whites 174 SOUFFLES. from the yolks of four eggs, beat the yolks, and stir them into the souffle batter. Whisk the whites of eggs to the firmest possible froth, for on this depends the excellence of the dish ; stir them to •the other ingredients, and add a few drops of essence of any flavor- ing preferred ; pour the batter into a soiiffle dish, put it immediately into the oven, and bake about half an hour ; then take out and put the dish into the more ornamental one, hold a salamander or hot shovel over the souffle, strew it with sifted sugar, and send it instantly to table. Another delicious souffle is made by beating yolks of four eggs, two tablespoons sugar, a speck of salt and tablespoon flavor- ing together, and adding quickly the well- frothed whites. Have a large omelette pan very hot. Put in one tablespoon butter and pour in half the mixture. Shake rapidly for a minute ; then fold and turn on a hot dish. Omelette Psn. Put thc remainder of the butter and mixture in the pan and proceed as before. Turn this omelette on the dish by the side of the other. Dredge lightly with sugar, and place in oven for eight minutes. Serve the moment it comes from oven. Orange SouMe. — Peel and slice six oranges, put in a glass dish a layer of oranges ; then one of sugar, and so on until all the orange is used, and let stand two hours ; make a soft boiled custard of yolks of three eggs

Cook this with the app: pantry check, scaling, and the assistant.