Recipe: Fresh Green Souffle

  •  ½ pint young peas shelled.
  •  2 eggs.
  •  ¼ teaspoon salt.
  •  ½ pint water.
  •  1 ounce butter.
  •  A sprig of mint.

Boil the peas in the water with half an ounce of butter, mint, and salt for about half an hour, leaving the Saucepan uncovered; when done, remove the mint, and stand the Saucepan on one side to cool a little. Well grease a pie dish with the remainder of the butter, stir the yolks of eggs into76the peas, beat the whites to a stiff froth, mix altogether, pour into the dish, and bake for about twenty minutes.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)

Recipe: Greengage Souffle

20 greengages, 4 eggs, 3 tablespoonfuls of ground rice, 1/2 oz. of butter, 1/2 pint of milk, 1/2 a teacupful of water, sugar to taste. Skin and stone the fruit; blanch and drop (or grind) the kernels; gently cook the greengages in the water with the kernels and sugar. When the fruit has been reduced to a pulp mix in gradually the ground rice, which should have been smoothed previously with the milk; add the butter and let the whole mixture boil up; draw the Saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. Pour the mixture into a well-greased dish, and bake the Soufflé‚ for 1/2 an hour in a brisk oven. Serve immediately.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Haricot Bean Souffle

  •  ½ pound cooked haricot beans.
  •  1 large onion.
  •  1 teaspoon mixed herbs.
  •  1 teaspoon salt.
  •  ½ ounce butter for dish.
  •  1 tomato.
  •  3 eggs.
  •  1 ditto hard boiled.

Mince the haricot beans (which should be cold and thoroughly dry) very fine. Boil the onion whole until tender, chop and mix with the beans, adding salt and herbs. Prepare a flat pie dish by greasing it well with the butter, and decorate it with the tomato scalded, peeled, and cut in slices, and the hard boiled egg also cut in slices; sprinkle over these a little salt. Then beat up the other three eggs, whites and yolks separately, the74former to a stiff froth, thoroughly incorporate the haricot bean mixture with the beaten eggs, pour carefully into the pie dish so as not to disarrange the decorations, and bake in a moderate oven from half to three-quarters of an hour. Turn out and serve quickly.

Note.—This makes a pretty dish if cooked in little moulds.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)

Recipe: Souffle Garnie

  •  ½ pint white Sauce.
  •  2 tablespoons mashed POTATOES.
  •  2 ounces bread crumbs.
  •  2 eggs.
  •  ½ ounce butter for dish.
  •  1 teaspoon mixed herbs.
  •  1 medium-sized onion.
  •  1 teaspoon salt.
  •  ½ teaspoon pepper.
  •  1 small carrot for garnish.

Mix together the Sauce, POTATOES, bread crumbs, herbs, onion chopped very fine, salt and pepper; add the yolks of eggs, and lastly the whites beaten to a stiff froth. Have ready a flat pie dish well greased and ornamented with carrot, which has been boiled and cut in fancy shapes; pour in the mixture, and bake in a moderate oven for one hour.

When done, turn out garnished side up, sprinkle over a few browned bread crumbs, and serve very quickly.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)

Recipe: Califlower and Potato Souffle

  •  3 ounces mashed POTATOES.
  •  3 ounces of the white part of cauliflower.
  •  ½ ounce butter.
  •  3 eggs.
  •  ½ teaspoon salt.
  •  ½ teaspoon pepper.
  •  ½ ounce butter.

Beat the eggs well, whites and yolks separately, then add the POTATOES, the cauliflower chopped very fine, and the seasonings. Stir all well together, then fill small patty pans (which have been well greased), and bake in a moderate oven for half an hour. A small knob of butter placed on the top will help to brown them, and any flavouring, such as chopped onion, parsley, or herbs, may be added if liked.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)

Recipe: French Apple Souffle

Cook apples and sweeten to taste. Mash well with 1 tablespoonful of butter. Beat the yolks of 3 EGGS with 2 tablespoonfuls of sugar, the juice and rind of 1/2 lemon; add the whites beaten to a stiff froth. Put in a buttered PUDDING-dish and bake in a moderate oven until done.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Apricot Souffle

No more attractive as well as delicious dessert can be prepared than apricot SOUFFLÉ. The apricots are just tart enough to give it a very pleasing flavor.

APRICOT SOUFFLÉ
(Sufficient to Serve Six)

  •  2 Tb. butter
  •  4 Tb. flour
  •  1/3 c. sugar
  •  Pinch of salt
  •  1 c. scalded milk
  •  3 EGGS
  •  1/2 tsp. vanilla
  •  1 can apricots

Melt the butter, add the flour, sugar, and salt, and stir in the hot milk. Bring this mixture to the boiling point. Separate the yolks and whites of the EGGS. Beat the yolks until they are thick and lemon-colored, and then pour the hot mixture over them, stirring constantly to prevent the EGGS from curding. Beat the whites until they are stiff, fold them into the mixture, and add the vanilla. Place the apricots without juice in a layer on the bottom of the buttered baking dish, pour the mixture over them, and bake for 45 to 60 minutes in a hot oven, when it should be baked through and slightly brown on top and should appear as in Fig. 3. Remove from the oven and serve with the sirup from the apricots. Whipped cream may also be added if desired.

Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)