MAPLE SYRUP SOUFFLE A classic souffle, flavored with maple syrup This recipe was given to the contributor by a colleague from the Université Laval in Québec, P.Q., Canada. If maple syrup is not available, pancake syrup or a fruit liqueur such as Grand Marnier or Fraise des Bois may be used instead. Yield Serves 2. Ingredients 1/2 cup powdered sugar, 70 g 2 tsp baking powder, 10 ml 1 cup maple syrup, 250 ml 4 egg whites Method Preheat the oven to 375 degrees F, 190 degrees C. Beat the egg whites. Slowly add the powdered sugar and baking powder, turning slowly with a spatula. Slowly add the maple syrup, turning with a spatula. Grease a soufflé dish with butter. Pour the mixture into the prepared soufflé dish. Bake at 375 degrees F, 190 degrees C, for 30 minutes. Serve immediately. Notes Serve the souffle immediately after baking, while it is still risen. The source suggests using pancake syrup or fruit liqueur, such as Grand Marnier or Fraise des Bois, if maple syrup is not available. Verified Recipe Note: The original ingredient markup uses “(12” for 1/2. This has been converted here for readability. Verified Recipe Note: The original text uses troff accent markup in words such as Université, Québec, soufflé, and the contributor’s surname. These have been converted to accented characters in the formatted text. Verified Recipe Note: The method says to grease the soufflé dish with butter, though butter is not listed separately in the ingredients. Rating Difficulty: Easy Time: 5 minutes preparation, 30 minutes baking Precision: Measure carefully Contributor Laurent Siklóssy Vrije Universiteit Amsterdam, The Netherlands [siklossy@cs.vu.nl](mailto:siklossy@cs.vu.nl) Origin Note This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the project’s structured recipe markup, where MAPLE-SOUFFLE was the recipe key and D marked it as a dessert. The preserved entry lists the recipe as last modified on 3 Nov 1987 and posted to alt.gourmand on 1 Apr 1988. It was contributed by Laurent Siklóssy of Vrije Universiteit in Amsterdam, The Netherlands. The recipe presents a simple maple-flavored souffle made from beaten egg whites, powdered sugar, baking powder, and maple syrup, baked in a buttered soufflé dish and served immediately. Original Header Path: decwrl!recipes From: [siklossy@cs.vu.nl](mailto:siklossy@cs.vu.nl) (Laurent Siklossy) Newsgroups: alt.gourmand Subject: RECIPE: Maple syrup souffle Message-ID: [12408@decwrl.DEC.COM](mailto:12408@decwrl.DEC.COM) Date: 1 Apr 88 06:37:01 GMT Sender: [recipes@decwrl.DEC.COM](mailto:recipes@decwrl.DEC.COM) Distribution: alt Organization: Vrije Universiteit, Amsterdam, The Netherlands Lines: 46 Approved: [reid@decwrl.dec.com](mailto:reid@decwrl.dec.com) submitted by /u/JLAFORUMSDOTCOM [link] [comments]
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