Ingredients
3 tbsp butter
4 tbsp flour
1 1/2 cup milk
6 egg yolks
8 egg whites
1 pinch salt
1/8 tsp cream of tartar
1/2 cup sugar
1 cup black cherries, pitted, fresh or canned
2 tbsp cherry liqueur (opt)
Directions
Preheat oven to 400 F.
Melt the butter and add the flour. Add the milk gradually, stirring
with a wire whisk to make a thick smooth sauce. Remove from the heat
and add the egg yolks one at a time. Add the sugar, cinnamon and
cherry liqueur (opt). Fold in the cherries cut into pieces. Beat the
egg whites, with a pinch of salt and the cream of tartar, until
stiff. Fold the cherry sauce into the beaten egg whites. Spoon into a
prepared 6 cup souffle dish.
Place the souffle in the oven and immediately reduce the heat to
375-F. Bake for 25 minutes.
May be served with a chocolate sauce.
Source: Souffle Spectaculars by Irena Kirshman (1969)
Servings: 6 servings
Cinnamon Cherry Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Fruit
The History of Recipes
Recipes as an idea can be tracked way back into history, at least as far back into history as pharonic Egypt, and maybe even further. Having said that, these, early records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of documents describing recipes prepared by wealthy roman citizens. He tells us how the roman meals were divided into appetizers, entrees and afters, a very modern way of dining. Aspicius also informs us how the chefs of Roman times were skilled in the use of a wide range of aromatic flavours, including some that we all recognise such as bay, rue and dill. Over the succeeding few centuries, the upper-class families of the West competed with each other to offer the most extravagent banquests, and as a result chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, trying out, and writing down popular recipes of the day. When we get to the 20th century, cookery publications were in great demand, as a result of increased literacy, increased leisure time and a general increase in wealth. The TV revolution brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Cinnamon Cherry Souffle recipe.
