Soufflé
From The victory cookery book, 1918
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 victory cookery book (1918) by Peel, C. S. Mrs, page 62. The excerpt below is the record exactly as published.
Soufflé 1. Prepare as for quenelles. Add half of a loosely whipped white of egg and poach as a pudding very slowly. 2. Pound a cooked fillet, add 4 gill of white sauce or cream, 1 yolk of egg and a whipped white
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