Tomato Souffle Recipe ingredients

To prepare this Tomato Souffle Recipe, first take 1 large cupful of thick, strained tomato pulp; season with salt and pepper, and stir in the beaten yolks of 6 eggs, and 1 tablespoonful of melted butter. Beat the whites of the eggs to a stiff froth and fold them in; turn into a buttered pan and bake fifteen minutes in a hot oven. Serve at once.