Recipes > Desserts > Souffles > Spanish Soufflé

Spanish Soufflé


  • 1/4 cup butter
  • 1/2 cup stale bread crumbs
  • 1 cup milk
  • 2 tablespoons sugar
  • 3 eggs
  • 1/2 teaspoon vanilla


Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake as Fruit Soufflé.


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The Boston Cooking-School Cook Book (1896).

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