Souffle
From Foods, their selection and preparation, 1935
Dessert souffles can also be made by adding melted chocolate or hot sieved fruit to the yolk mixture.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 98. The excerpt below is the record exactly as published.
Souffles. A souffle is a baked cream- sauce omelet. A thick cream sauce is used (at least 3 tablespoons flour to 1 cup liquid) and 1 cup sauce to 3 or 4 eggs
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