Soufflée Pudding
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 80. The excerpt below is the record exactly as published.
SOUFFLEE PUDDING. Take a pint of milk, a cup of flour, one spoonful of sugar, and a pièce of butter as large as an egg
Cook this with the app: pantry check, scaling, and the assistant.