Soufflé au Rhum

Ingredients

• the yolks of two eggs
• three tablespoons powdered sugar
• one tablespoon rum
• the whites of four eggs

Method

1. 1

   Beat yolks until thick, add sugar and rum.

2. 2

   Beat whites until stiff and fold into the mixture.

3. 3

   Grease blazer, pour in half the mixture, brown, then add remaining mixture and brown evenly.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 28. The excerpt below is the record exactly as published.

Souffl6 au Rhum Beat the yolks of two eggs until thick and lemon-colored. Add three tablespoons pow- dered sugar and one tablespoon rum. Beat the whites of four eggs

Cook this with the app: pantry check, scaling, and the assistant.