Apple Souffle

Ingredients

• 6 ozs. of flour
• 3 ozs. of butter
• Pinch of salt
• 2 teaspoonfuls sifted sugar
• 1 yolk of egg beaten light
• 1 4 lbs. of apples
• ^ lb. of sugar
• ^ a lemon
• a dozen Ratifia biscuits
• Penny sponge cake
• 2 yolks of eggs
• A little water
• 3 whites of eggs
• Fine sugar

Method

1. 1

   Rub butter, flour, and sugar together, add yolk and enough cold water to mix to a paste.

2. 2

   Grease a shallow pie-dish, and cover with the paste, cutting the edges even, and bake to a pale brown in a steady oven.

3. 3

   Pare and core the apples, add the sugar, lemon rind grated, and juice strained, and stew till soft, then stir in the Ratifia biscuits and sponge cake crumbled down, and the yolks well whisked in a little water.

4. 4

   Stir well over the fire a few minutes to cook the eggs then pour into your paste-dish making the apples smooth on the top.

5. 5

   Whip up the whites with a tablespoonful of castor sugar, spread evenly over the apples, dust some sugar over the icing, ornament round the edge with Ratifia biscuits and put the souffle in a nearly cold oven just to slightly brown the icing.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 29. The excerpt below is the record exactly as published.

6 ozs. of flour. 3 ozs. of butter. APPLE SOUFFLE. Pasie — Pinch of .salt 2 tcaspoonfuls sifted sugar. I yolk of egg beaten light. Rub butter, flour, and sugar together, add yolk and enough cold water to mix to a paste. Grease a shallow 69 pie-dish, and cover with the paste, cutting the edges even, and bake to a pale brown in a steady oven. 1 4 lbs. of apples. J lb. of sugar. ^ a lemon. Kalifia biscuits. Penny sponge cake. 2 yolks of eggs. A little water. 3 whites of eggs. Fine sugar. Pare and core the apples, add the lb. sugar, lemon rind grated, and juice strained, and stew till soft, then stir in i a dozen Ratifia biscuits

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