Tomato Souffle (Souffle do Tomates)

Ingredients

• 1 lb. tomatoes
• 2 oz. butter
• 2 or 3 eggs
• 1 oz. potato or cornflour
• A bunch of herbs
• Seasoning
• 1 gill milk
• 1 onion

Method

1. 1

   Wipe and slice tomatoes, put in a saucepan with butter, onion, herbs, and seasoning.

2. 2

   Stew slowly until soft, stirring occasionally.

3. 3

   Remove herbs, rub through a sieve.

4. 4

   Melt remaining butter, mix in flour, pour in tomato puree, stir until it no longer sticks.

5. 5

   Add egg yolks one at a time, mix well, then fold in beaten egg whites.

6. 6

   Pour into a greased souffle dish and bake until risen and firm.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 264. The excerpt below is the record exactly as published.

Tomato Souffle (Souffll do Tomates) 1 lb. tomatoes. 2 oz. butter. 2 or 3 eggs. 1 07. potato or cornflour. A bunch of herbs. Seasoning. 1 gill milk. 1 onion

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