Peach Souffle (Peches soufflees)
From The Swedish, French, American cook book, 1918
Serves 1
Serve hot with peach foam sauce.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 548. The excerpt below is the record exactly as published.
Peach Souffle ( Peches soufflees) Take one cup mashed peaches — fresh, canned, or glassed. Put one heaping tablespoon flour in a saucepan with cup hot milk and three tablespoons brandy, beat until nice and smooth, add the peaches, let come to a boil, take off the stove, leave until cold. Beat three-quarters cup sugar with yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.