Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Souffle, Bread

Souffle, Bread

Take some milk, and boil it with a little cream, giving the preparation any taste you please. Scoop out carefully the soft part of two or three rolls, rub the bread through a sieve, soak in the flavoured milk, and proceed as for potato souffl (see SOUFFLE, POTATO, AU CITRON, and SOUFFLE, ORANGE-FLOWER).

Read next

← SOUFFLE (au Riz)Souffle, Carrot →