Omelette Soufflé

This recipe hails from 'Recetas de Cocina por Mi Profesor Sr. H. Winder,' a manuscript cookbook written in 1904 by Paulina Morante. At the turn of the 20th century, French-influenced dishes like soufflés were becoming fashionable in Mexican urban households, reflecting both cosmopolitan aspirations and the pedagogical relationships in culinary education (as seen in the recipe title referencing a 'professor'). Recipe books of this era were often handwritten, passed between family members or students, and devoid of precise measurements, relying instead on the cook's intuition and experience—a far cry from today’s standardized culinary instructions.

The tools available in 1904 would have included large earthenware or ceramic bowls for whisking the eggs, a sturdy wire whisk (potentially handmade), and elbow grease rather than electric mixers. A well-buttered ceramic or metal baking dish would serve to shape and bake the soufflé. The hot oven would likely have been wood- or coal-fired, requiring careful attention to maintain high, even heat—a challenge compared to modern ovens. Sugar, butter, and eggs would be measured by sight or in rough proportions, and cooks would rely on touch and visual cues to assess readiness.