Tomato Souffle

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 can tomatoes
  • 1 bay leaf
  • Bit of mace
  • 1 teaspoon salt
  • 6 peppercorns
  • 1 slice onion
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 yolks beaten
  • 3 whites beaten


Cook the first six ingredients 20 minutes. Strain and reserve 1 cup of the strained tomato mixture. Melt butter, add flour, and pour in slowly the tomatoes. When smooth, pour this over 3 well beaten egg yolks, and set aside to cool. Beat three whites very stiff and mix gently with tomato sauce, and bake in a moderate oven about 20 minutes. Grated cheese may be sprinkled over the top thickly before baking. Serve immediately.