Strawberry Souffle
From Luncheons, 1902
The souffle must go directly from the oven to the table.
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 52. The excerpt below is the record exactly as published.
STRAWBERRY SOUFFLE Beat to a stiff, dry froth the whites of as many eggs as needed, allowing one white for each person and one for the dish, then fold in lightly enough strawberry jam to sweeten it
Cook this with the app: pantry check, scaling, and the assistant.