Souffle
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake: nearly half an hour. Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1315. The excerpt below is the record exactly as published.
ounces of potato flour that has been mixed smoothly with a little cold milk, and continue to stir the cream over the fire until it boils. Add the well-beaten yolks of three eggs, and, separately, the whites of five wliisked to a firm froth. Peur the preparation into the lining of a soufile dish, round which has been fastened a band of oiled paper, to pre- vent the souffle
Cook this with the app: pantry check, scaling, and the assistant.