Carrot Souffl Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
1 tbsp: Flour,
2/3 cup: Milk,
1/2 tsp: Salt,
1 cup: Carrots, grated
3: Egg, separated, well-beaten
Cayenne,
Directions:
Melt the butter, add the flour and when well mixed, add the milk. Cook
until it thickens and then remove from the fire. Add the salt,
cayenne, carrots, and the well-beaten yolks. Cool the mixture and add
the well-beaten whites by cutting and folding. Pour into a buttered
baking dish and bake 20 minutes in a slow (300 F.) oven. Serve at
once.
Mrs. C. P. St. Clair
Comanche Study Club cookbook
Comanche, TX, 1927
Source from luhu.jp
until it thickens and then remove from the fire. Add the salt,
cayenne, carrots, and the well-beaten yolks. Cool the mixture and add
the well-beaten whites by cutting and folding. Pour into a buttered
baking dish and bake 20 minutes in a slow (300 F.) oven. Serve at
once.
Mrs. C. P. St. Clair
Comanche Study Club cookbook
Comanche, TX, 1927
Source from luhu.jp
Tags
Vegetables