Chestnut Soufflé
A dish — sugar and flour carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 60 ml sugar
- 30 ml flour
- 240 ml chestnut purée
- 120 ml milk
- Whites 3 eggs
Make it lactose-friendly
- ½ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 325 |
|---|---|
| Protein | 5.5 g |
| Fat | 4.1 g |
| Carbs | 67.8 g |
| Fiber | 0.4 g |
| Sodium | 53 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States