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DessertsOther Desserts pg 3 >  Souffle, Omelette Souffle (1824)

 

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OMELETTE SOUFFLE

The Virginia Housewife Or Methodical Cook
Mary Randolph (1824)



Break six eggs, beat the yolks and whites separately till very light, then mix them, add four table spoonsful of powdered sugar, and a little grated lemon peel; put a quarter of a pound of butter in a pan; when melted, pour in the eggs and stir them; when they have absorbed the butter, turn it on a plate previously buttered, sprinkle some powdered sugar, set it in a hot Dutch oven, and when a little brown, serve it up for a dessert.
 

Email August, 2004
In rural Quebec, people still cook beaten eggs in maple syrup, keep it in the fridge, and eat it as a treat.
When they make French Toast in Quebec, they prepare a thick mixture of:
1 c. sugar
1 c. milk
2 eggs
 
to dip the bread in before frying in butter, then douse it with more maple syrup.
Sylvia

 

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