Chestnut Soufflé

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ cup sugar.
  • 2 tablespoons flour.
  • 1 cup chestnut purée.
  • ½ cup milk.
  • Whites 3 eggs.


    Mix sugar and flour, add chestnuts and milk gradually; cook five minutes, stirring constantly; beat whites of eggs until stiff, and cut and fold into mixture. Bake as Fruit Soufflé serve with Cream Sauce.