Almond Souffle
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Vintage Recipe Box 034
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Almond Souffle Recipe
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Almond Souffle
Ingredients
- 6 macaroons
- 6 lady fingers
- 1 cup hot milk
- 1/2 cup blanched almonds, chopped
- 2 eggs, separated
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1/3 cup sugar
- Whipped cream
Instructions
- Crumble macaroons and lady fingers into large mixing bowl
- Pour hot milk over crumbles and let stand for 1/2 hour
- Add vanilla, beaten egg yolks, salt, sugar, and almonds
- Fold in beaten egg whites stiffly beaten
- Grease 2 or 3 quart baking dish
- Pour in souffle
- Bake in a pan of hot water
- Serve at once with whipped cream
Almond Souffle
Almond Souffle (VRP 034)
Ingredients
- 6 macaroons
- 6 lady fingers
- 1 cup hot milk
- ½ cup blanched almonds chopped
- Whipped cream
- 2 eggs seperated
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1/3 cup sugar
Instructions
Crumble macaroons and lady fingers into a large mixing bowl. Pour hot milk over crumbs. Set stand ½ hour. Add vanilla and beaten egg whites stiffly beaten. Grease 2 or 3 qt baking dish. Pour in souffle. Bake in a pan of hot water. Serve at once with whipped cream.