Souffle au Café
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 44. The excerpt below is the record exactly as published.
Souffle au Cafe. — Put into a basin the yolks of ten eggs, the whites of five, and 3oz. to 4oz. of caster sugar ; whip this as before over boiling water till thick and warm, then off the fire till cold and stiff ; now stir into it six tablespoonfuls of good strong black coffee, or two tablespoonfuls of essence of coffee, and add to it a gill of stiffly whipped cream
Cook this with the app: pantry check, scaling, and the assistant.