Pea and Rice Souffle
From The bride's cook book, 1915
Serves 1
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 bride's cook book (1915) by Edgar William Briggs, page 125. The excerpt below is the record exactly as published.
2 cups of milk, Vs cup of corn meal, V2 teaspoon of salt and 2 tablespoons of com sirup in a double boiler for 20 minutes. Cool, add 2 teaspoons of baking powder, 2 well beaten eggs, and 1 cup (^/^ can) of drained DEL MONTE Canned Peas. Bake in greased individual ramekins in a moderate oven 30 minutes. PEA AND RICE SOUFFLE— Mix 1 cup (V2 can) of drained DEL MONTE Canned Peas, 1 cup of boiled rice, V2 cup of milk, 1 teaspoon of salt, and 3 well beaten egg yolks. Fold in 3 stiffly beaten egg whites
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