Skip to content

Chestnut Souffléd Pudding

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Cook two lbs.
  2. of peeled chestnuts in a light, vanilla-flavoured syrup.
  3. Rub them through a sieve, add five oz.
  4. of powdered sugar and three oz.
  5. of butter to the purée, and dry it over a fierce fire.
  6. Thicken it with eight egg-yolks and finish it with the whites of six eggs, beaten to a stiff froth.
  7. Poach in buttered moulds in a bain-marie.
  8. As an accompaniment, serve, either an English custard, or a vanilla-flavoured apricot syrup.