Pea Souffle

Ingredients

• 1 Can of Peas
• 1 Teaspoon Sugar
• 3 Eggs
• 2 Cups of Milk
• Pepper
• Salt
• Butter

Method

1. 1

   Drain peas and put in double boiler; add sugar, pepper and salt and cook until very soft; drain, rub through colander and mash with the back of a silver spoon, adding melted butter until a smooth paste is formed.

2. 2

   Beat the eggs well and add the milk.

3. 3

   Beat the mixture into the pea paste gradually, whipping all very lightly.

4. 4

   Turn into a buttered pudding dish and bake covered for fifteen minutes, uncover and bake to a delicate brown.

5. 5

   Serve as soon as done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 91. The excerpt below is the record exactly as published.

PEA SOUFFLE 1 Can Corn 1 Can Milk 1 Tablespoon Butter Thickening Turn corn into a colander; wash with cold water under faucet and turn into saucepan. Cover with slightly salted boiling water and stew for ten minutes or until the kernels are as tender as de- sired. Drain off the water and add the milk, into which the butter has been stirred; beat until very hot and serve. ASPARAGUS A LA VINAIGRETTE 1 Can of Asparagus 6 Tablespoons Salad Oil 2 Tablespoons Vinegar Vz Teaspoon Salt ^z Teaspoon French Mustard Paprika Drain the asparagus, cover with boil- ing water; drain as soon as heated, and while hot pour over a dressing made by mixing all the other ingredients, beaten to an emulsion. Set all in ice until the stalks are chilled through. 1 Can of Peas . 1 Teaspoon Sugar 3 Eggs 2 Cups of Milk Pepper

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