Vanilla soufflé from Joy of Cooking (75th Anniversary Edition 2006) (page 809) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Custard sauce (Crème Anglaise); Vanilla bean custard sauce; Coffee custard sauce; Fruit custard sauce; Sabayon with white wine or orange liquor; Lemon sabayon; Cold sabayon sauce; Southern whiskey sauce; Hot brandy sauce; Hot brown sugar sauce; Orange liqueur sauce; Hot wine or plum pudding sauce; Hot buttered maple sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla beans for vanilla extract.

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