Black bread soufflé

(Recipe #11, page 164)

Cream 7 ounces of butter, gradually stir in 10 egg yolks, 5 ounces of sugar, some cloves, cinnamon, cardamom, and lemon peel, 7 ounces of grated and sieved black bread, 3 ounces of currants, and (optionally) 1 ounce of almonds; finally fold the beaten egg whites into the dough. Bake for 1 hour. Continue reading

Comment re ingredients

Going forward, we will add the following TAGS to all recipes, when applicable:

  • No dairy
  • No eggs
  • No flour

This should help our readers who have specific allergies or cannot tolerate certain foods. When we’re finished, we will go back and check recipes already uploaded.

Any other allergies that we should be aware of, please let us know (comment below).

Note that we will not note “no peanuts” or other nuts, since in most recipes, nuts may simply be omitted.

Edited to change CATEGORIES to TAGS. If we put this information as a tag, you can filter by two criteria (e.g. NO DAIRY and HOT PUDDINGS).

White bread soufflé

(Recipe #9, page 164)

Pour boiling milk over 6–8 slices of zwieback and let them soak; while still warm, stir in a knob of butter (it must not be too thin). Add 2 ounces of grated almonds, 8–10 egg yolks, sugar, lemon to taste, and a cupful of previously refreshed raisins; finally fold in stiffly beaten egg whites and bake for 1 hour in a mold or soufflé dish. Continue reading