The 1901 Cookbook Archive
No. 1577 — Walnut Soufflé
English historical translation of Molokhovets recipe No. 1577 from the 1901 Russian cookbook, retaining original methods and measures.
Shell and pound half a Russian pound walnuts, adding a little egg white as necessary.
Put into a pan with five yolks, half a glass sugar and a quarter glass cream. Heat with stirring without letting it boil, then press through a sieve.
Mix with ten whipped whites in a silver saucepan or ceramic soufflé dish.
Place in the oven about five minutes before serving and offer cream separately.
To provide
½ Russian pound walnuts, about 20 nuts ¼ Russian pound sugar, about ½ glass | ¼ glass cream and 5 yolks 10 whites |
Original source: Read Russian recipe No. 1577. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.