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John and Henry Locke cookery archive, item 1, 1852
Page 53
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Souflee Baked Pudding Put a couple spoonfulls of flour in a stew pan. 1/2 pint of cream. stir and boil until thick. when perfectly cold, add 8 yolks of eggs and about a quarter pound of sugar mix well beat up the whites to a marang, have ready the mould well buttered stir in. Fill the mould partly full bake in a steady oven, when done dust the top with Sugar. Send to table in the mould with a suffle round it. be careful you do not pull it out of the oven before it is wanted as it will drop. this P. maybe handed round, or as a [remove?], the zest of any fruit may be used in soufflee or ground almonds & c
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Souflee Baked Pudding Put a couple spoonfulls of flour in a stew pan. 1/2 pint of cream. stir and boil until thick. when perfectly cold, add 8 yolks of eggs and about a quarter pound of sugar mix well beat up the whites to a marang, have ready the mould well buttered stir in. Fill the mould partly full bake in a steady oven, when done dust the top with Sugar. Send to table in the mould with a suffle round it. be careful you do not pull it out of the oven before it is wanted as it will drop. this P. maybe handed round, or as a [remove?], the zest of any fruit may be used in soufflee or ground almonds & c
Szathmary Culinary Manuscripts and Cookbooks
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