Soufflé au Rhum
Ingredients
- Yolks 2 eggs
- ¼ cup powdered sugar
- 1 tablespoon rum
- Whites 4 eggs
- Few grains salt
Steps
- Beat yolks of eggs until lemon-colored. Add sugar, salt, and rum. Cut and fold in whites of eggs beaten until stiff and dry. Butter a hot omelet pan, pour in one-half mixture, brown underneath, fold gradually, turn on a hot serving dish, and sprinkle with powdered sugar. Cook remaining mixture in same way. Soufflé au Rhum should be slightly underdone inside. At gentlemen’s dinners rum is sometimes poured around soufflé and lighted when sent to table.
More recipes with eggs, powdered sugar or rum
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.