Omelette Soufflee (German)

Ingredients

• ^ lb. flour.
• 6 eggs.
• 2 ozs. butter.
• 2 ozs. sugar.
• I breakfastcupful milk.
• Vanilla essence.

Method

1. 1

   Mix the flour, milk, butter, and 1 yolk of egg together and stir over the fire till thick.

2. 2

   When cold stir in the other 5 yolks, sugar, and vanilla, and stir well.

3. 3

   Then stir in lightly the stiffly whipped whites of the eggs, and pour the mixture into a buttered pie-dish, and bake in oven from 10 to 15 minutes till top is a light brown.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 39. The excerpt below is the record exactly as published.

4 ozs. sugar. Little milk. Sift the dry ingredients together. Chop the suet. Add to the dry ingredients with marmalade and milk. Stir well and place in buttered mould. Steam for ■z\ hours. Serve with milk or cream. — See Advt. OMELETTE SOUFFLEE (German). ^ lb. flour. 6 eggs. 2 ozs. butter. 2 oz. sugar. I breakfastcupful milk. Vanilla essence.

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