Souffle

Ingredients

• 2 table-spoonfuls of thick white sauce
• a tiny pinch of nutmeg
• eeze of lemon juice
• the yolks of eggs
• the whites of eggs beaten to very stiff froth
• fine browned bread-crumbs
• grated nuts

Method

1. 1

   Mix lemon juice and nutmeg, add yolks of eggs and mix well.

2. 2

   Then add thick white sauce or whipped cream, and stir in beaten egg whites.

3. 3

   Pour into a greased souffle dish, sprinkle with bread-crumbs or nuts, and bake in a moderate oven until risen and firm.

4. 4

   Serve immediately.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 259. The excerpt below is the record exactly as published.

eeze of lemon juice and a tiny pinch of nutmeg, add the yolks of eggs and mix well. Then add about 2 table-spoonfuls of thick white sauce or whipped cream, and last of all stir in the whites of eggs beaten to very stiff froth. Pour the mixture into a well-greased souffle dish, sprinkle the top with fine browned bread-crumbs or grated nuts

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