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Carrot Soufflés // 1910s

Updated: Apr 28, 2020

This 1914 recipe makes a nice, light starter for a heartier dinner. Having tried and tested this, we personally feel that the flavours needed a bit more of a kick; perhaps a little more cayenne?
Original Recipe: 'Soufflé of Carrots' (Book 3, 1914)
Speed: 1 hour | Makes: 12 soufflés


  • Half a pint of puréed baby carrots

  • 28g butter

  • 28g flour

  • 3 eggs

  • A pinch of castor sugar

  • A pinch of salt

  • A pinch of pepper

  • A pinch of cayenne

  • A pinch of powdered nutmeg (or a few grates of a whole nutmeg)



1. Butter some ramequin cases and set oven to 180°C fan (350°F/Gas Mark 4).

2. To make the carrot purée, boil the carrots in stock or slightly salted water for about half an hour and once tender, rub these through a sieve.

3. Melt the butter in a stewpan and add the flour. Stir and cook a little without burning the flour.

4. Add the carrot purée and bring to the boil. Season with the remaining dry ingredients to taste.

5. Separate the whites of the eggs from the yolks. Work the yolks one at a time into the hot carrot mixture.

6. Whisk the egg whites to a stiff froth and mix this gradually into the carrot mixture.

7. Fill ramequin cases with the mixture and bake in the oven for 15 minutes.

8. Serve hot and eat immediately.


Original Recipe for 'Soufflé of Carrots'

'BOOK 3': A Second Dudley Book of Recipes (1914)

Collected and Arranged By: Georgina Ward, Countess of Dudley

Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.)

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