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M. E. Ludwig cookbook, 1910
Page 28
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Green Pea Souffle. Mash a cup of cooked peas to a smooth pulp, working in, as you go on, a tablespoon of melted butter, mix '/c this a cup of milk, into which you have dropped a pinch of soda. Season '/c salt & pepper; beat in the whipped yolks of 3 eggs and, a minute later, the stiffened whites. Bake in a buttered baking dish covered, in a brisk oven for 20 min - then brown lightly. Mayonnaise Dressing. Keep the bowl as cold as possible. Beat up the yolks of two raw eggs to a smooth consistency, add two teaspoon of salt - 1 of pepper & a tablespoon of oil. Beat up thoroughly & by degrees add a pint of oil. When it begins to thicken add a few drops of vinegar. The total amt of vinegar to be used is 2 tbsp & the proper time to stop adding oil, & to add drops of vinegar, is when the dressing has a glossy look.
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Green Pea Souffle. Mash a cup of cooked peas to a smooth pulp, working in, as you go on, a tablespoon of melted butter, mix '/c this a cup of milk, into which you have dropped a pinch of soda. Season '/c salt & pepper; beat in the whipped yolks of 3 eggs and, a minute later, the stiffened whites. Bake in a buttered baking dish covered, in a brisk oven for 20 min - then brown lightly. Mayonnaise Dressing. Keep the bowl as cold as possible. Beat up the yolks of two raw eggs to a smooth consistency, add two teaspoon of salt - 1 of pepper & a tablespoon of oil. Beat up thoroughly & by degrees add a pint of oil. When it begins to thicken add a few drops of vinegar. The total amt of vinegar to be used is 2 tbsp & the proper time to stop adding oil, & to add drops of vinegar, is when the dressing has a glossy look.
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