Souffle de Maïs au Paprika
From A guide to modern cookery, 1909
Serves 4
These soufflés are served as a garnish and may be cooked either in a timbale or in small cassolettes.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 374. The excerpt below is the record exactly as published.
SOUFFLE DE MAIS AU PAPRIKA Before rubbing the maize through a sieve, add to it two tablespoonfuls of chopped onion fried in butter, and a large pinch of paprika per lb. of maize
Cook this with the app: pantry check, scaling, and the assistant.