Souffle Bread

Ingredients

• Use two or three eggs
• a tablespoonful of flour
• a dessert-spoonful of butter melted
• a pinch of salt
• a teaspoonful of sugar
• a quarter teaspoonful of soda
• half a one of cream of tartar
• a tablespoonful of butter in it

Method

1. 1

   Mix yolks with flour, melted butter, and enough milk for a thick batter.

2. 2

   Add salt, sugar, and fold in whipped egg whites.

3. 3

   Heat butter in a pan, pour in batter, cover, and cook until risen.

4. 4

   Finish in the oven if necessary.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 13. The excerpt below is the record exactly as published.

soufflee bread." It is quickly made, possible even when the fire is poor, and so delicious that I know you will thank me for making you acquainted with it. Use two or three eggs according to size you wish, and to each ^gg a tablespoonful of flour. Mix the yolks with the flour and with them a dessert-spoonful of but- ter melted, and enough milk to make a N&YjthicTc batter, work, add a pinch of salt and a teaspoonful of sugar, work till quite smooth, then add the whites of the eggs in a firm froth, stir them in gently, and add a quarter teaspoonful of soda and half a one of cream of tartar. Have ready an iron frying-pan (or an earthen one that will stand heat is better), made hot with a tablespoonful of butter in it

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