The 1901 Cookbook Archive
No. 1572 — Jam Soufflé
English historical translation of Molokhovets recipe No. 1572 from the 1901 Russian cookbook, retaining original methods and measures.
Boil an eighth Russian pound butter with one and a half glasses milk, stir in an eighth pound flour and cook until thick. Cool.
Beat in six or seven yolks, a third pound sugar, nutmeg, lemon zest or three to four cardamom seeds, then fold in six or seven whipped whites.
Spread one and a quarter glasses thick jam in a small deep dish, cover with the souffle mixture and bake for three quarters of an hour or slightly longer.
To provide
1½ glasses milk and ⅛ pound flour, almost ⅓ glass 6–7 eggs ⅛ pound butter and ¼ glass sugar Nutmeg and lemon zest | Or 3–4 cardamom seeds 1¼ glasses jam |
Historical editorial note: The sugar amount differs between the source method and ingredients table.
Original source: Read Russian recipe No. 1572. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.