Swiss Souffle
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
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 Many Ways for Cooking Eggs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6429 (https://www.gutenberg.org/ebooks/6429). 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.
Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (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
- a tablespoonful of lemon juice
- a tablespoonful of the liquor when
- one egg
- three eggs
- one lemon
Method
- Allow one egg to each person.
- Have everything in readiness.
- The maraschino cherries must be drained free from the liquor.
- Separate the eggs.
- Beat the whites until they are stiff.
- Add a level tablespoonful of powdered sugar to each white, and beat until dry and glossy.
- Add the yolks of three eggs.
- Mix quickly.
- Add the grated rind of one lemon and a tablespoonful of lemon juice.
- Heap this into individual dishes.
- Make a tiny little hole in the center and put in a maraschino cherry, leaving the hole large enough to hold a tablespoonful of the liquor when the omelet is ready to serve;
- dust it with powdered sugar, bake in a quick oven about three minutes, take it from the oven, pour in the maraschino juice and send at once to the table.
- These will fall if baked too much, but when well made and served quickly, is one of the daintiest of desserts.