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Date and Nut Soufflé (VRP 010)

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Date and Nut SouffleDate and Nut Souffle

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Date and Nut Souffle Recipe

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Date and Nut Souffle

Date and Nut Souffle


  • 1 cup chopped dates
  • 1 cup of chopped nuts
  • 4 T. flour sifted with 1 leval baking powder
  • 2 egg yolks beaten with ½ cup sugar
  • 2 egg whites beaten stiff.
  • Pinch of salt
  • ½ t. almond extract [or 1 t. vanilla]


  1. Put nuts and dates together and sprinkle with the flour [& salt.]
  2. Beat yolks and sugar combine with dates and nuts add egg whites and almond ext. last.
  3. Bake in a shallow baking dish well buttered, and sitting in pan of hot water and have oven as for a custard.

Lemon Sauce for above.

  1. Melt and blend together 3 T. each of butter and flour letting them simmer for ten minutes over a pin point flame.
  2. Add ⅓ cup sugar, juice of 2 lemons, grated rind of one, about 1½ cup of water, hot water.
  3. Stir until sauce boils and clears and serve over pudding.
  4. Pecans can be used instead of walnuts.

Date and Nut Souffle

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