Soufflé, Sponge

Name: Soufflé, Sponge
Ingredients: some spongecake in slices; enough orange juice; the whites of four eggs

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.

Souffle, Spong-e. Cut some spongecake in slices, place them in the bottom of a pie-dish, squeeze over them enough orange juice to soak them. Place the dish in a cool oven for ten minutes. Whip up to a stiff froth the whites of four eggs

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