Soufflés of Oysters
From The complete Indian housekeeper & cook, 1898
In steaming soufflés and cream, the water, after the moulds have been placed in it, should only be allowed to boil up again, and then the pan drawn aside to simmer.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 174. The excerpt below is the record exactly as published.
Souffl^es of Oysters. — Two units butter, 2 flour, 06 oyster liquor, 2 sherry, seasoning, lemon juice. Stir over the fire till it thickens, add 3 units yolk of egg, 4 of white, well whisked, and 4 of minced oysters. Add five beaten whites
Cook this with the app: pantry check, scaling, and the assistant.