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Spanish Soufflé

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

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 Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "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.

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Ingredients

  • ½ teaspoon vanilla Melt butter
  • 3 eggs

Method

  1. ¼ cup butter ½ cup stale bread crumbs 1 cup milk 2 tablespoons sugar 3 eggs ½ teaspoon vanilla Melt butter, add crumbs, cook until slightly browned, stirring often;
  2. add milk and sugar, cook twenty minutes in double boiler;
  3. remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor.
  4. Bake same as Fruit Soufflé.