Souffle mi Pain Bis

Name: Souffle mi Pain Bis
Ingredients: the yolks of eight; the whites of four eggs; a teaspoonful of vanilla; 2oz. or 3oz. of caster sugar; 4oz. of brown bread crumbs; a liqueur-glassful of brandy; three-quarters to one pint of stiffly whipped cream

From The "Queen" cookery books: Ices, 1902

This souffle is nice if a bottle or tin is placed in the center and filled with an iced compote of strawberries.

Presented as published in 1902. 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 The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 45. The excerpt below is the record exactly as published.

Souffle mi Pain Bis. — Put into a pan the yollrs of eight and the whites of four eggs, with a teaspoonful of vanilla, 2oz. or 3oz. of caster sugar, and 4oz. of brown bread crumbs (rather finely grated and previously mixed with vanilla, and a liqueur-glassful of brandy) ; whip it as before till thick and warm, and then till cold and stiff ; add to it three-quarters to one pint of stiffly whipped cream

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