Dessert
Spanish Soufflé
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- ¼ cup butter
- ½ cup stale bread crumbs
- 1 cup milk
- 2 tablespoons sugar
- 3 eggs
- ½ teaspoon vanilla
Historical transcription
Source method
- 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.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.