Almond Soufflé

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Blanch and pound the almonds with one whole egg.
  2. Add the sugar, six yolks, lemon sugar.
  3. Beat for quarter of an hour.
  4. Sift in the flour lightly, avoiding lumps, and add the whites beaten to a stiff froth.
  5. Pour into a buttered mould and steam about an hour.
Original Text
Almond Soufflé 4 ozs. almonds 7 eggs 4 ozs. sugar 1 table-spoon lemon sugar 2¹⁄₂ ozs. flour Blanch and pound the almonds with one whole egg. Add the sugar, six yolks, lemon sugar (see p. 164). Beat for quarter of an hour. Sift in the flour lightly, avoiding lumps, and add the whites beaten to a stiff froth. Pour into a buttered mould and steam about an hour.
Notes
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