Chestnut Souffle

Preparation info
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By Lizzie Black Kander

Published 1903

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  • ½ cup sugar
  • 2 tablespoons flour
  • 1 cup


Boil chestnuts; drain and rice or mash. Mix sugar and flour, add chestnuts and milk gradually, cook 5 minutes, stirring constantly; beat whites of eggs until stiff and cut and fold into the mixture. Turn into buttered and sugared individual moulds, having them ¾ full. Set mould in hot water and bake in slow oven until firm. Serve with Cream Sauce.