Peanut Souffle

Ingredients

• 1 tablespoon butter
• Few drops lemon-juice
• 6 tablespoons flour
• 1.5 cups scalded milk
• 3/4 cup peanut butter
• 4 eggs
• 1.5 teaspoons salt

Method

1. 1

   Melt the butter and add the flour, peanut butter and seasoning.

2. 2

   Cook for three minutes, stirring constantly.

3. 3

   Add scalded milk, and continue cooking until the mixture reaches the boiling-point.

4. 4

   Remove from the fire, pour the hot mixture over the well-beaten egg-yolks, mixing them in well.

5. 5

   Cool, and fold in the egg-whites that have been beaten until stiff and dry.

6. 6

   When the ingredients are thoroughly combined, place in a baking-dish, set in a pan of water in a moderate oven (350° F.), and bake thirty minutes.

7. 7

   Serve immediately.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 34. The excerpt below is the record exactly as published.

PEANUT SOUFFLE I tablespoon butter Few drops lemon-juice 6 tablespoons flour 1^2 cups scalded milk 34 cup peanut butter 4 eggs

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