vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Steamed Souffle
From Cookery and housekeeping, 1882
Serves 1
Serve with a sauce made from marmalade and sherry.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 148. The excerpt below is the record exactly as published.
Steamed Souffld. I oz. butter, i oz. fine potato flour, 3 yolks, 4 whites of egg, i gill of milk, i dessert-spoonful of castor suGfar
Cook this with the app: pantry check, scaling, and the assistant.