Recipe: Tomato Souffle

  •  ¾ pint tomato juice.
  •  3 eggs.
  •  1 shalot.
  •  ½ teaspoon salt.
  •  ½ teaspoon pepper.
  •  ½ ounce butter for dish.

Beat the yolks, and add to them the tomato juice (tinned will do), the shalot finely minced, and the seasonings; have ready a pie dish which has been well greased with the half ounce of butter, then beat the whites of the eggs to a stiff froth, add them to the mixture and stir thoroughly; pour into the pie dish, and bake in a moderate oven for half an hour. Turn out and serve quickly.

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