Souffle au Cognac
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 45. The excerpt below is the record exactly as published.
Souffle au Cognac.~Fut into a pan the yolks of eight and the whites of four eggs, and rather better than an ounce of caster sugar, with a liqueur-glassful of brandy ; whip this, as before, over boiling water tiU thick and warm, and then off the fire till cold and stiff ; then add to it four good tablespoonfuls of stiffly whipped cream
Cook this with the app: pantry check, scaling, and the assistant.