The 1901 Cookbook Archive
No. 1575 — Lemon Soufflé
English historical translation of Molokhovets recipe No. 1575 from the 1901 Russian cookbook, retaining original methods and measures.
Cream seven yolks with one glass fine sugar until pale.
Add lemon zest or five drops lemon oil, seven whipped whites and one eighth glass potato or maize flour.
Transfer to a deep baking dish, optionally with one to one and a half glasses jam laid across its bottom.
Bake about ten minutes and serve immediately in the same dish.
To provide
7 eggs and ½ pound sugar Lemon zest or cinnamon | ⅛ glass potato flour 1–1½ glasses jam |
Original source: Read Russian recipe No. 1575. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.