{"id":5060,"slug":"souffle-pudding-dame-blanche","title":"Soufflé pudding, Dame Blanche","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter pound of butter","one-quarter pound of sugar","three ounces of flour","one pint of milk","the yolks of eight eggs","the whites of eight eggs","three ounces of ground blanched almonds","cream sauce","chopped almonds"],"ingredients_norm":["butter","sugar","flour","milk","egg yolk","egg white","ground blanched almond","cream sauce","almond"],"steps":["Put the almonds in boiling water for one second, then immediately put them into cold water, then remove the skins, and chop them very fine.","Mix the butter, flour and sugar into a hard batter.","Put the milk and the almonds on the stove to boil, then add the batter, and stir until it becomes a creamy mixture.","Then remove from the fire, and add the yolks one by one, mixing well.","Beat the whites of eggs to snow, and mix with the rest.","Put in a buttered mould and bake in a moderate oven for about forty minutes.","Serve hot, with cream sauce to which chopped almonds have been added."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w51:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ee4b80e2cc6439c0ebdf8fb67458eae570271d8a7127a65e10c94e701a3cfc2e","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/souffle-pudding-dame-blanche"}