Souffle of Ham with Spinach a la Princesse
From The Swedish, French, American cook book, 1918
Serves 2
Serve with white truffle sauce.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 251. The excerpt below is the record exactly as published.
Souffle of Ham with Spinach a la Princesse * Jambon souffle, aux Epinards, a la Princesse Butter plain souffle moulds; decorate one side of the mould with a daisy of cooked white of egg or truffle; fill with mousse of ham [see recipe: Mousse of Ham a la Charlotte], and the other side fill with spinach mousse. To one cup spinach one cup ham mousse
Cook this with the app: pantry check, scaling, and the assistant.