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Souffle, Carrot
From Cassell's dictionary of cookery, 1892
Serves 1
This souffle is not very popular but is good.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1852. The excerpt below is the record exactly as published.
Souffle, Carrot.— Make a thick puree of carrots, but instead of broth use water, in which put a little sugar, half a spoonful of flour, a little salt, and a good bit of butter ; let all this boil till very thick, then add the yolks of six eggs
Cook this with the app: pantry check, scaling, and the assistant.