Dessert
Sweet omelet soufflé
A page-cited historical dessert 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.
- Beat the yolks of four eggs stiff, and stir into them four tablespoonfuls of powdered sugar.
- Add two teaspoonfuls of vanilla, and beat hard for five minutes.
- Whip the whites of six eggs to a meringue with a heaping tablespoonful of powdered sugar, and stir lightly and quickly into the yolk mixture.
Historical transcription
Source method
- 1
Beat the yolks of four eggs stiff, and stir into them four tablespoonfuls of powdered sugar. Add two teaspoonfuls of vanilla, and beat hard for five minutes. Whip the whites of six eggs to a meringue with a heaping tablespoonful of powdered sugar, and stir lightly and quickly into the yolk mixture. Turn into a buttered pudding-dish and bake in a hot oven to a delicate brown. Serve immediately.
Nutrition pending
No invented nutrition numbers.
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