Soufflé, Scotch
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 95. The excerpt below is the record exactly as published.
Souffld, Scotch. Line a flat dish with rough puff pastry ; bake it ; fill the centre with apricots from a tin ; beat the yolks of three eggs with a quarter of a pint of the juice
Cook this with the app: pantry check, scaling, and the assistant.