Strawberry Souffle

Preparation info

  • 6–7

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Strawberries to make ¼ pt. pulp
  • oz. butter
  • 2


Butter a soufflé dish. Reduce strawberries to a ½ pt. pulp by crushing them with a fork, sweeten to taste. Melt the butter, add the flour and cook for a few minutes. Stir in the milk or cream and continue cooking until the mixture thickens. Leave to cool. Beat in the egg yolks. Work in the