Tomato Souffles
From How to cook vegetables, 1911
Presented as published in 1911. 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
No method was recorded for this recipe.
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 92. The excerpt below is the record exactly as published.
Tomato Souffles. 1 gill of tomato puree or pulp, a saltspoonful powdered thyme, 1 oz. butter, 1 tablespoonful cream, 1 oz. flour, £ oz. cheese (grated), 2 eggs, salt and pepper
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