Almonds Souffles

Amandes Soufflees

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pound of Sweet Almonds
  • The White of an Egg
  • Cupfuls of Powdered White Sugar

Method

Blanch, skin, wash and dry one pound of sweet Almonds, and then cut them into very small pieces. Add the white of one egg, beaten to a thick froth, and powdered white sugar. When well mixed drop upon sheets of white paper, and bake to a very light color in a moderate oven.