Spinach Soufflé
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
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 Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). 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.
Italy. Associated with Italy by the source's category: Italian (confidence 0.65). "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
- 2 cupfuls when chopped
- 2 cupfuls of spinach
- one cup of cream
- 3 eggs
Method
- Boil some spinach in salted water.
- When cooked drain and chop it.
- There should be about 2 cupfuls when chopped.
- Put into a saucepan on the fire 2 tablespoonsful of butter and 1-1/2 level tablespoonsful of flour.
- When these are blended add the 2 cupfuls of spinach and one cup of cream.
- Cook five minutes, stirring carefully.
- Then mix into this the yolks of 3 eggs and remove the saucepan at once from the fire.
- When the mixture is cool stir into it the 3 whites of eggs, well beaten.
- Pour into a buttered soufflé dish, or individual dishes, and bake about twenty minutes in a moderate oven.