Little Soufflés of Spinach

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

soufflé base

one pound of washed spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a tiny piece of soda
three raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a tiny pinch of white pepper ↝ Spices, pepper, white [Spices and Herbs]
a very tiny dust of sugar ↝ Sugar, NFS [Sugars and honey]
two tablespoonfuls of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
four stiffly whipped whites of egg ↝ Egg, white only, raw [Eggs and omelets]

topping

a few browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a tiny piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Put one pound of washed spinach in cold water with a pinch of salt and a tiny piece of soda; let it come to the boil, then strain it off and press the water well from it; pass it through a fine wire sieve, then put it in a basin or pan and add to it three raw yolks of eggs, a tiny pinch of white pepper, a very tiny dust of sugar, two tablespoonfuls of stiffly whipped cream and four stiffly whipped whites of egg, and mix well together
Pour this into oiled paper soufflé cases
Sprinkle a few browned breadcrumbs on the top before putting in the oven, and put a tiny piece of butter on each to prevent the soufflé being dry
Bake in a moderate oven for twelve or fifteen minutes
Serve these, directly they are cooked, on a hot dish on a dish-paper for a second course dish

Original Text

Little Soufflés of Spinach.
(Petits Soufflés d'Epinards.)
Put one pound of washed spinach in cold water with a pinch of salt and a tiny piece of soda; let it come to the boil, then strain it off and press the water well from it; pass it through a fine wire sieve, then put it in a basin or pan and add to it three raw yolks of eggs, a tiny pinch of white pepper, a very tiny dust of sugar, two tablespoonfuls of stiffly whipped cream and four stiffly whipped whites of egg, and mix well together; pour this into oiled paper soufflé cases, and bake in a moderate oven for twelve or fifteen minutes; sprinkle a few browned breadcrumbs on the top before putting in the oven, and put a tiny piece of butter on each to prevent the soufflé being dry. Serve these, directly they are cooked, on a hot dish on a dish-paper for a second course dish.

Notes

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