vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Souffle
From The New century cook book, 1899
Serves 2
Serve immediately with creamy sauce.
Presented as published in 1899. 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 New century cook book (1899), page 117. The excerpt below is the record exactly as published.
Sponge Souffle. One-fourth cup sugar, one-half cup flour, one pint boiled milk, one-fourth cup butter, yolks five eggs, whites five eggs
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