Dinner
Spinach soufflé
Marion Harland’s original method for Spinach soufflé, retained as a source transcription for modern discovery.
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.
- Add the beaten yolks of two eggs, a tablespoonful of melted butter, salt and pepper to taste.
- When cold, beat into it a half-gill of cream and the frothed whites of three eggs.
Historical transcription
Source method
- 1
Boil the spinach and chop fine. Add the beaten yolks of two eggs, a tablespoonful of melted butter, salt and pepper to taste. Set this mixture away to cool. When cold, beat into it a half-gill of cream and the frothed whites of three eggs. Turn into a buttered pudding-dish, and bake quickly in a hot oven to a light brown. Serve as soon as it is removed from the oven.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.