This Spinach Soufflé Recipe was sent in by: Wali Hawes
Ingredients for Spinach Soufflé
- 2lb cooked spinach
- 1 tea cup thick white sauce
- Seasoning to taste
- 1 teaspoon lemon juice
- Grated Nutmeg
- 3 eggs
Method to make Spinach Soufflé
Drain the spinach thoroughly, and rub it through a sieve, season it and add the lemon juice, nutmeg, the white sauce and the well beaten yolks of the eggs.
Stir in lightly, the beaten whites and pour the mixture into a well greased pie dish.
Bake in a moderately hot oven for 20 minutes or until it is well risen and firm to the touch.
Eat hot or cold!
After I left school in 1969 I worked at Main Gas Appliances in the Cooker Laboratory.
Any change to the cookers needed to be tested by cooking standard food in the cookers. We were the guinea pigs to see if the cookers passed the cooking test.
The main person working in the Main Research Kitchen was a Polish lady by the name of Marguerite Gompertz. The cookery book she published was given free with every Main Cooker you bought. This is her spinach soufflé recipe from her book published in 1937!
You can see Wali’s site here
If it wasn’t for Wali encouraging me to put my rantings about food production and my allotment plots on the web this site would not be here.
Wali sadly passed away in 2014. A man of great and diverse talents his passing left a hole in many lives that won’t be filled. Best known as a potter but he was a brilliant cook.
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