Reference > Farmer's Cookbook > HOT PUDDINGS > Chestnut Soufflé
  Spanish Soufflé Chocolate Rice Meringue  
CONTENTS · BIBLIOGRAPHIC RECORD

Chestnut Soufflé

1/4 cup sugar
1 cup chestnut purée
2 tablespoons flour
1/2 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 same as Fruit Soufflé; serve with Cream Sauce.


CONTENTS · BIBLIOGRAPHIC RECORD
  Spanish Soufflé Chocolate Rice Meringue  
 
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