TO-DAY’S RECIPE.
PEA SOUFFLE. Ingredients: 11b bottled peas; spices to taste, including bay leaves, black peppercorns, etc.; salt and pepper; a little butter; mint to taste; 1 teaspoonful ground ginger; 1 onion; ilb pine kernels; 3 egg-whites. Boil the peas, with the spices tied in muslin. When cooked, remove the spices and drain the peas. Add salt, pepper and melted butter to the peas, and mash as smooth as possible. Now add chopped mint, ginger, grated onion and pine kernels. Mix well. Beat the egg whites to a very stiff froth—as for meringue—and fold in lightly. Grease a fire-proof dish and turn in the mixture. Bake in a moderate oven for about half-an-hour. Sprinkle ground ginger on top and serve hot with fingers of buttered toast and, if desired, fried eggs.
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https://paperspast.natlib.govt.nz/newspapers/TS19310713.2.154
Bibliographic details
Star (Christchurch), Volume XLIV, Issue 164, 13 July 1931, Page 10
Word Count
131TO-DAY’S RECIPE. Star (Christchurch), Volume XLIV, Issue 164, 13 July 1931, Page 10
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