Nut Soufflé
A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).
A historical recipe
The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.
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 The best vegetarian dishes I know, by Jeanne Jardine (1910). Digitised by Project Gutenberg, eBook #70164 (https://www.gutenberg.org/ebooks/70164). 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.
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Ingredients
Method
- Two ounces peeled onion, 2 ozs.
- butter, 6 ozs.
- pine kernels, 2 ozs.
- crumb from a milk loaf, ¹⁄₄ pint milk, 2 eggs, seasoning, 1 teaspoonful lemon-juice.
- Method.--Boil the onion in a small quantity of water for six minutes, drain it well and chop it very finely.
- Wash the kernels thoroughly in boiling water, changing it two or three times, and rinse them in a colander under the cold water tap, and pass them twice through a fine mincer.
- Melt one ounce of butter in a small omelet pan and fry the onion and kernels very gently until the former begins to turn a golden colour.
- At the same time boil the bread and the milk together until a smooth paste is formed;
- add one ounce of butter, season with salt, pepper and nutmeg, and mix with the ingredients in the omelet pan, then pound the mixture in a mortar until it is of a very light consistency and white (like chicken cream) in appearance, and season well.
- Add the yolks of the eggs, one at a time, pounding each in turn into the ingredients, then the lemon-juice, and when the pounding is satisfactorily accomplished, pass the mixture through a fine wire sieve and add the whites of the eggs whisked to a very stiff froth.
- Place at once in a buttered soufflé mould, smooth the surface, and bake in a quick oven for about twenty minutes;
- serve the soufflé in the mould accompanied by potato rissoles and a tureen of good brown sauce, which has been flavoured with Maggi’s vegetable essence.