Soufflé, Rhubarb

Ingredients

• four stalks of rhubarb
• four tablespoonfuls of sugar
• the juice of half a lemon
• the beaten yolks of three eggs
• the whites of three eggs

Method

1. 1

   Line a dish with flaky crust.

2. 2

   Cook rhubarb with sugar and lemon juice until soft, then sieve.

3. 3

   Return pulp to pan with yolks and stir until thick.

4. 4

   Pour into baked pastry, top with beaten whites, and bake until golden.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 95. The excerpt below is the record exactly as published.

the whites of three eggs on a dry plate with a tiny pinch of sugar ; take a clean knife and whip them up to a stiff froth, so that they will turn over and remain firm on the plate. Mix very lightly the whites with the yolks and sugar. Put into an omelet-pan half an ounce of butter j when it is melted pour in the mixture ; place it on a slow fire for two minutes ; then put it into a hot oven for five to seven minutes, till it is firm to the touch, and a golden brown. Turn it out of the pan on a sheet of white paper with sugar sifted over it ; put a tablespoonful of jam on one side and fold the other half over it and serve very quickly. Souffld, Rhubarb. Line a flat dish with flaky crust ; place a piece of bread or crumpled paper in the centre to prevent it rising to the top of the dish in baking. Take four stalks of rhubarb, cook them with four tablespoonfuls of sugar, and the juice of half a lemon, till soft. Pass all through a sieve ; return the pulp to the pan with the beaten yolks of three eggs

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