Tomato Souffle

Ingredients

• Tomatoes
• Garlic, or onion
• Eggs
• Salt and pepper

Method

1. 1

   The tomatoes must first be stewed as follows: Scald the tomatoes, remove the skins and cut off the blossoms.

2. 2

   Cut the tomatoes into quarters.

3. 3

   Put them into the saucepan and simmer for about 1 hour, uncovered — then drain off the juice — keeping it for soup or sauce.

4. 4

   Add 1 bud of garlic, or 2 slices of onion to the tomatoes, and simmer for another hour.

5. 5

   Drain off the liquid, press the pulp through a sieve, and measure it.

6. 6

   To every cup of juice (pulp) allow 2 eggs.

7. 7

   Beat the yolks until light and add them to the tomato pulp.

8. 8

   Season with salt and pepper.

9. 9

   Beat the whites stiff, and dry, and mix them with the other mixture lightly.

10. 10

    Butter and fill the souffle cases about three-quarters full.

11. 11

    Bake in a hot oven for 10 minutes, and serve at once.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 21. The excerpt below is the record exactly as published.

TOMATO SOITFFLf Tomatoes, Garlic, or onion, Eggs, "Salt and pepper

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