Recipes > Desserts > Souffles > Omelet Souffle

Omelet Souffle


  • whites of 6 eggs
  • yolks of 3 eggs
  • grated zest of 1/2 lemon
  • 3 rounded tablespoonfuls of powdered sugar, sifted
  • 1 tablespoonful of lemon-juice


Whip the whites of the eggs, with a pinch of salt added to them, to a very dry stiff froth. Beat to a cream the yolks and the sugar, then add the lemon. Fold in the beaten whites lightly (do not stir) and turn the mixture into a slightly oiled pudding-dish. If preferred, turn a part of it onto a flat dish, and with a knife shape it into a mound with a depression in the center. Put the rest into a pastry-bag, and press it out through a large tube, into lines and dots over the mound; sprinkle it with sugar and bake it in a very hot oven eight to ten minutes. Serve at once in the same dish in which it is baked. The flavor may be vanilla, or orange if preferred.


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The Century Cook Book (1901).

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