Recipes > Desserts > Souffles > Baked Souffle

Baked Souffle


Three eggs, two table-spoonfuls of powdered sugar and a thimbleful of cornflour or feculina flour. The original recipe gives also one packet of vanilla sugar, but as this may be difficult to get in England it will be easier to add a few drops of vanilla essence when mixing. Mix the yolks of eggs with the sugar for ten minutes, then add the whites, stiffly beaten, stirring in very lightly, so as to let as much air as possible remain in the mixture; sprinkle in the flour. Take a fireproof dish, and butter it, and pour in the mixture, which place in a gentle oven for a quarter of an hour. It is better to practice this recipe at least once before you prepare it at a dinner, on account of the baking.


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Attributed to L. Verhaeghe.


The Belgian Cookbook (1915).

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