Vanilla Omelet Souffle
From Miss Parloa's kitchen companion, 1887
Serves 2
For small souffle cases, bake for eight minutes.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 333. The excerpt below is the record exactly as published.
Vanilla Omelet Souffle^ Beat together until light the yolks of two eggs and two generous table-spoonfuls of powdered sugar. Add half a teaspoonful of vanilla extract, and beat a little longer. Now beat the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.