Soufflé–Strawberry. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

3 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
milk ↝ Milk, NFS [Milk, reduced fat]
sugar ↝ Sugar, NFS [Sugars and honey]
3 spoonfuls of sugar ↝ Sugar, NFS [Sugars and honey]
a little strawberry jam ↝ Strawberries, raw [Fruits and Fruit Juices]
The rest of the jam ↝ Strawberries, raw [Fruits and Fruit Juices]
three whites ↝ Egg, white only, raw [Eggs and omelets]

Instructions (6)

Make a custard of 3 egg yolks with milk and sugar.
Put the custard in a soufflé dish in the oven to set.
Whip the three egg whites to a strong froth with 3 spoonfuls of sugar and a little strawberry jam.
Put the rest of the jam over the custard.
Put the meringue mixture over all.
Bake for 1 hour in a moderate oven.

Original Text

Soufflé–Strawberry. No. 2.
First a custard of 3 yolks of egg with milk and sugar. Put it in a soufflé dish in the oven to set. Whip the three whites to a strong froth with 3 spoonfuls of sugar and a little strawberry jam. Put the rest of the jam over the custard and meringue mixture over all. Bake 1 hour in a moderate oven.

Notes

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