Ryzon Coffee Soufflé

Ingredients

• 3 tablespoonfuls (iK ounces) butter
• 3 level tablespoonfuls (J^ ounce) flour
• yi cupful (yi gUls) boiled coffee
• yi cupful (yi gill) cream
• yi cupful (4 ounces) sugar
• % level teaspoonful salt
• 4 eggs, separated
• yi level teaspoonful (He ounce) Ryzon
• 1 teaspoonful vanilla extract
• 2 egg yolks
• yi cupful (2 ounces) sugar
• I pinch salt
• yi cupful (l gill) strong hot coffee
• I cupful (yi pint) whipped cream

Method

1. 1

   Melt butter, add flour, and blend well; pour on gradually, stirring constantly, coffee, cream, sugar and salt.

2. 2

   Stir and cook until smooth, and add well-beaten egg yolks.

3. 3

   Cool, fold in stiffly beaten egg whites, Ryzon and vanilla, and mix carefully.

4. 4

   Turn into a well-greased baking dish and bake in a moderately hot oven for twenty-five minutes.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 57. The excerpt below is the record exactly as published.

RYZON COFFEE S0UFFL£ 3 tablespoonfuls (iK ounces) butter. 3 level tablespoonfuls (J^ ounce) flour. yi cupful {\yi gUls) boiled coffee. yi cupful {yi gill) cream. yi cupful (4 ounces) sugar. % level teaspoonful salt. 4 eggs, separated. yi level teaspoonful (He ounce) Ryzon. 1 teaspoonful vanilla extract. Sauce: 2 egg yolks. yi cupful (2 ounces) sugar. I pinch salt. yi cupful (l gill) strong hot coffee. I cupful \yi pint) whipped cream

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