The 1901 Cookbook Archive
No. 1574 — Sour Cream Soufflé
English historical translation of Molokhovets recipe No. 1574 from the 1901 Russian cookbook, retaining original methods and measures.
Boil two glasses excellent pure sour cream with two heaped spoonfuls flour, stirring until smooth and thick.
Cool, add five yolks, half a glass sugar, zest of half a lemon and five whipped whites.
Transfer to a buttered deep earthenware dish or sauté pan and bake fairly hot for three quarters of an hour.
Serve in the same pan, sprinkled with sugar.
To provide
2 glasses sour cream 2 heaped spoonfuls flour and 5 eggs | ½ glass sugar Zest of ½ lemon |
Original source: Read Russian recipe No. 1574. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.