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Dessert
Spanish Soufflé
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
DessertVegetarianOvenPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
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
- ¼ cup butter
- ½ cup stale bread crumbs
- 1 cup milk
- 2 tablespoons sugar
- 3 eggs
- ½ teaspoon vanilla
Make it happen
Directions
- 1
Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake same as Fruit Soufflé.
Nutrition pending
No invented nutrition numbers.
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