Soufflee Bread

Ingredients

• a tablespoonful of butter
• the very best flour

Method

1. 1

   Heat a pan with a tablespoon of butter.

2. 2

   Pour the batter (of sponge cake consistency) into the pan, cover it, and set it back of the stove.

3. 3

   When well risen, put it in a hot oven.

4. 4

   Cover it for a few minutes to prevent scorching.

5. 5

   Once puffed up, remove the lid and allow it to brown for 10 to 15 minutes.

6. 6

   Turn it out carefully.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 13. The excerpt below is the record exactly as published.

a tablespoonful of butter in it, also hot, but not so hot as for frying. Pour the batter (which should be of the consistency of sponge cake batter) into the pan, cover it with a lid or tin plate, and set it back of the stove if the fire is hot — if very slow it may be forward ; when well risen and near done, put it in the oven, or if the oven is cold you may turn it gently, not to deaden it. Serve when done (try with a twig), the under side On Bread. 21 nppermost ; it should be of a fine golden brown and look like an omelet. This soufflee bread is equally good laked in a tin in which is rather more butter than enough to grease it ; the oven must be very hot in- deed. Coyer it for the few minutes with a tin plate or lid, to prevent it scorching before it has risen ; when it has puffed up remove the lid, and allow it to brown, ten to fifteen minutes should bake it ; turn it out as you would sponge cake — very carefully, not to deaden it. To succeed with bread you must use the very best flour

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