Tomato Soufflé

Ingredients

• One slice of bread
• 3 units tablespoons of milk
• Nine units raw pulp of ripe tomatoes
• 1 of butter
• 1 of grated cheese
• onion juice
• red pepper
• salt
• 2 units yolk
• 3 of white of egg

Method

1. 1

   Soak one slice of bread in 3 units of milk and beat to a paste.

2. 2

   Add 9 units raw pulp of ripe tomatoes, 1 of butter, 1 of grated cheese, onion juice, red pepper, and salt to taste.

3. 3

   Then add 2 units yolk and 3 of white of egg well whisked, and sprinkle grated cheese over.

4. 4

   Bake in a soufflé dish.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 199. The excerpt below is the record exactly as published.

1 of butter, some pepper and salt. Fill the skins, and serve very hot. 135. Potato Soufflees. — Bake large potatoes, cut off a lid, remove the inside, and mash well ; add minced onions, parsley, salt, ^ unit butter, and 2 units eggs, to every G of pulp ; fill and bake. These soufflees may be varied by using bacon, cheese, sausage meat, or any seasoning. Half potato pulp and hall spinach is very nice. 3G. Potato Chips. — Cut like corks, then slice very fine, put in a frying basket, and plunge in boiling fat. When half done remove, and let them get cold. Plunge] again into boiling fat, and they should blow up like little bladders. 37. Spinach k I’ltalienne. — Boil in plenty of water, passthrough a fine sieve, add 1 unit of cream, 1 of butter, some nutmeg and salt to every 15 of spinach, reduce till a stiff pui'ee, and serve with croutons. '1 be delicacy of this dish depends on the smoothness of the puree. 38. Turnips, Blanquette of. — Boil white turnips. AV'hen cold, slice, and lay in a soup-plate with thick scalded cream between each layer; season with pepper and salt, and just heat through. Any cooking is disastrous. 36. Tomatoes au Gratin {original ?-ec?>e).— Slice off the st-ilk ends of large ripe tomatoes, and scoop out the seeds and pulp with a spoon, taking care not to remove too much. To 1 unit of pulp add 1 of bread crumbs, ^ of chopped hard-boiled egg, 1 of whipped cream, ;i suspicion of onion, salt, and pepper ; mix to a rather liquid farce, fill the tomatoes, and cover with fried bread- crumbs and a grate of cheese. Bake till done, and serve with the remainder of the pulp made into a thin puree with ordinary stock. 40. Tomatoes and Parsley. — Slice any numher of tomatoes in a fire-proof china dish. Put in layers with plenty of minced parsley between ; j)epper, salt. Cover with browned bread-crumbs. Baste with butter, and bake. Housekeeper and Cook 289 41. Tomatoes h la Provengale.— Proceed as before, but make the farce with 2 units of chopped bacon or ham, ^ of chopped parsley and onions, 2 units chopped mushrooms, and 2 of yolk ot egg. riu the tomatoes, and stew in a pan with 3 units of salad oil. 42. Tomato Custards.— Proceed as before, hut use the pulp removed to make a good thick tomato purc% adding, ot course, flavouring of onion or garlic, red pepper, &c. For every 2 units tomato pulp add 1 of yolk of egg. Fill the tomatoes with the mixture ; grate a little cheese over Uie top, and hake on a buttered tin. A little cream may he added if procurable. 43. Tomato Souflld.— One slice of bread soaked in 3 units table- spoons of milk and beaten to a paste. Nine units raw pulp of lipe tomatoes, i of butter, 1 of grated cheese, onion juice, red pepper, and salt to"taste. Then add 2 units yolk and 3 of white of egg

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