Rice Souffle

Name: Rice Souffle
Ingredients: 4 tablespoons full of flour; 2 heaping tablespoons of butter; 4 tablespoons of granulated sugar; 8 yolks of eggs well beaten; 1 cup of scalding milk; 1 cup of boiled rice; Whites of eggs beaten stiff

From The Federation cook book, 1910

Recipe includes a foaming brandy sauce.

Presented as published in 1910. 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 Federation cook book (1910) by Bertha L. Turner, page 18. The excerpt below is the record exactly as published.

Rice Souffle FOR SIX PERSONS 4 tablespoons full of flour 2 heaping tablespoons of butter 4 tablespoons of granulated sugar 8 yolks of eggs well beaten 1 cup of scalding milk 1 cup of boiled rice Whites of eggs beaten stiff

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