Omelette Soufflée Pudding

Name: Omelette Soufflée Pudding
Ingredients: Beat the whites of ten eggs; three quarters of a pound of powdered sugar; the juice and grated rind of a lemon

From La cuisine creole, 1885

Should quiver like a golden jelly when served.

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 80. The excerpt below is the record exactly as published.

OMELETTE SOUFFLEE PUDDING. Beat the whites of ten eggs to a stifif froth. Beat the yolks with three quarters of a pound of powdered sugar, and the juice and grated rind of a lemon

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