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Emily Netuzed recipe book, August 1874
Page 72
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Sauce for Asparagus or Artichokes 1 yolk of an egg, sufficient butter for the quantity of sauce required- a squeeze of lemon juice & a little water to be well whisked while over the fire or it will curdle Lord Augleney Souffle a la Creime The yolks of 2 eggs put in a basin or souffle dish with 1/4 lb of powdered sugar vanilla or any other flavouring to taste 1/2 pint of whipped cream the whites of 6 eggs whipped. Mix all together, bake 4 or 5 minutes, serve instantly or the souffle will be a failure. Do not bake too long it will be like a pudding from Lady F [illegible]
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Sauce for Asparagus or Artichokes 1 yolk of an egg, sufficient butter for the quantity of sauce required- a squeeze of lemon juice & a little water to be well whisked while over the fire or it will curdle Lord Augleney Souffle a la Creime The yolks of 2 eggs put in a basin or souffle dish with 1/4 lb of powdered sugar vanilla or any other flavouring to taste 1/2 pint of whipped cream the whites of 6 eggs whipped. Mix all together, bake 4 or 5 minutes, serve instantly or the souffle will be a failure. Do not bake too long it will be like a pudding from Lady F [illegible]
Szathmary Culinary Manuscripts and Cookbooks
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