Breakfast
Egg Soufflé
A historical breakfast preparation centered on butter, directly cited to Farmer’s 1910 edition.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup cream
- 4 eggs
- 1 teaspoon salt
- Few grains cayenne
Make it happen
Directions
- 1
Cream the butter, add flour, and pour on gradually scalded milk and cream. Cook in double boiler five minutes, and add yolks of eggs, beaten until thick and lemon-colored. Remove from fire, add seasonings, and fold in whites of eggs beaten until stiff and dry. Turn into a buttered dish, or buttered individual moulds, set in pan of hot water, and bake in a slow oven until firm. Egg Soufflé may be served with White Sauce I, highly seasoned with celery salt, paprika, and onion juice.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.