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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 1a
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If more of a souffle beat white of egg seperately Grate cheese Chou Pastry Very exact in measure mints 1/2 pt water 2 of Butter a little salt [1/4?] lb Flour a little 3. Eggs flavouring Put water, butter & a little salt on the [fire?] sift the flour if passing through seive when the water boils & butter is melted stir in the flour, stir it in off the fire stir [stear?] till you have a smooth paste. can be flavoured with vanilla as soon as quite smooth add the yolks & then the whites 3 eggs & [leave?] out one white When adding yolk stir well. Beat the whites well and add Prepare a tin by greasing & flouring it & when the
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If more of a souffle beat white of egg seperately Grate cheese Chou Pastry Very exact in measure mints 1/2 pt water 2 of Butter a little salt [1/4?] lb Flour a little 3. Eggs flavouring Put water, butter & a little salt on the [fire?] sift the flour if passing through seive when the water boils & butter is melted stir in the flour, stir it in off the fire stir [stear?] till you have a smooth paste. can be flavoured with vanilla as soon as quite smooth add the yolks & then the whites 3 eggs & [leave?] out one white When adding yolk stir well. Beat the whites well and add Prepare a tin by greasing & flouring it & when the
Szathmary Culinary Manuscripts and Cookbooks
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