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Viennese Soufflé Pudding, called Salzburger Nockerl

Name: Viennese Soufflé Pudding, called Salzburger Nockerl
Yield: 4 servings
Ingredients: Take butter, four ounces; sugar in powder, three ounces; fine flour, one ounce and a half or two ounces; the yellow of eight eggs; the whites of the eight eggs; three pounds (or pints) of new milk

From Modern cookery, in all its branches, 1884

Serves 4

This dish is considered delicate and delicious.

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 533. The excerpt below is the record exactly as published.

VIENNESE SOUFFL^ - PUDDING, CALLED SALZBURGER NOCKERL. At the moment of going to press, we have received direct from Vienna the following receipt, which we cannot resist offering to the reader for trial, as we are assured that the dish is one of the most delicate and delicious souffle -puddings that can be made. CHAP. XXXII.] FOREIGN COOKERY. G21 (A) Take butter, four ounces; sugar in powder, t.iree ounces; fine flour, one ounce and a half or two ounces ; and the yellow of eight eggs ; beat these together in a convenient sized basin till the mixture gets frothy. (The butter should probably first be beaten to cream.) (B) Beat to snow the whites of the eight eggs. (C) Take three pounds (or pints) of new milk

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