Omelette Soufflée
From The profession of cookery, from a French point of view, 1894
A little sifted sugar is a sufficient accompaniment.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 61. The excerpt below is the record exactly as published.
omelette soufflee '' might now follow. This is made by whisking the whites and yolks of the eggs apart, allowing one for each person, adding powdered sugar in the proportion of a teaspoonful to each Q^^, and a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.