Spinach Souffle

Ingredients

• 1 peck spinach
• 2 eggs

Method

1. 1

   Cook spinach in boiling salted water, drain, and rub through a colander.

2. 2

   Mix in egg yolks, then fold in beaten egg whites.

3. 3

   Fill molds and bake in a water bath until firm.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 49. The excerpt below is the record exactly as published.

Spinach Souffle. — \]/2 cups bread-crumbs, y2 cup Nut Meal, /2 can Pro- tose, Bt teaspoonful powdered bay leaf, y2 tea- spoonful sage, teaspoonful salt, 2 eggs. Use one and one-half cups of whole-wheat bread- crumbs soaked in one cup of water until soft, then cooked over a moderate fire, with frequent stirring, until smooth and creamy and dry enough to leave the sides of the dish. To this add one-half cup of sifted Nut Meal, one-half can of Protose, chopped fine, one-fourth teaspoonful of powdered bay leaf, one-half teaspoonful of powdered sage, five- eighths teaspoonful of salt, and the yolk of two eggs well beaten. Beat until well mingled, or pass through a fine colander. Lastly add the whites of the eggs, lightly beaten. Turn into well-oiled molds, and steam one and one-half hours. 1 44 Healthful Cookery ^Spinach Souffle. — i peck spinach, 2 eggs. Cook a peck of well-cleansed spinach in boiling salted water. When tender, drain thoroughly, and rub through a fine colander. When well dried over a moderate fire, let it cool a little, and then beat in the yolks of two eggs; lastly, chop in the whites beaten to a light froth. Fill well-oiled molds about three-fourths full, set in a pan containing hot water and bake slowly until rounded up and firm to th< touch. They are then sufficiently baked. Thes( souffles are very prettily ornamented by placing shapes cut from hard-boiled eggs in the bottom 0: the mold before turning in the souffle. Nests of Spinach. — 1 peck spinach

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