Recipes > Desserts > Souffles > Soufflé au Rhum

Soufflé au Rhum


  • yolks 2 eggs
  • 1/4 cup powdered sugar
  • 1 tablespoon rum
  • whites 4 eggs
  • few grains salt


Beat yolks of eggs until lemon-colored. Add sugar, salt, and rum. Cut and fold in whites of eggs beaten until stiff and dry. Butter a hot omelet pan, pour in one-half mixture, brown underneath, fold gradually, turn on a hot serving-dish, and sprinkle with powdered sugar. Cook remaining mixture in same way. Soufflé au Rhum should be slightly underdone inside. At gentlemen's dinners rum is sometimes poured around souffle and lighted when sent to table.


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The Boston Cooking-School Cook Book (1896).

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