Souffle of Carrots

Ingredients

• a thick puree of Carrots
• 1 table-spoonful of flour
• plenty of sugar
• a little salt
• a pat of butter
• the yolks of six eggs
• the whites of the eggs beaten to a froth

Method

1. 1

   Make a thick puree of Carrots with water and sugar.

2. 2

   Add flour, salt, and butter, boil until thick.

3. 3

   Mix in yolks of eggs.

4. 4

   Before serving, fold in whipped egg whites, place in dish, warm in oven, and serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 169. The excerpt below is the record exactly as published.

Souffle of Carrots. — Make a thick puree of Carrots, but instead of broth use water to boil them in, with plenty of sugar to sweeten thoroughly, ^ table-spoonful of flour, a little salt, and a pat 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.