Breakfast
Bread soufflé
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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.
- Soak a pint of bread-crumbs for two hours in a quart of rich milk.
- Stir into this the yolks of four beaten eggs, a tablespoonful of melted butter and, last of all, the stiffened whites of six eggs.
- Serve immediately with a sweet, hot custard sauce made of the remaining yolks of the eggs.
Historical transcription
Source method
- 1
Soak a pint of bread-crumbs for two hours in a quart of rich milk. Beat hard until you have a soft mass. Stir into this the yolks of four beaten eggs, a tablespoonful of melted butter and, last of all, the stiffened whites of six eggs. Pour into a greased pudding-dish and bake for forty minutes in a steady oven. Serve immediately with a sweet, hot custard sauce made of the remaining yolks of the eggs.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.