Apple Souffle

Ingredients

• the apples
• a little lemon peel
• lemon juice
• one pint of milk
• three eggs

Method

1. 1

   Stew the apples, add a little lemon peel and juice; line the sides and bottom of the dish two inches thick; make a custard of one pint of milk and three eggs; when cold pour it in the middle of the dish.

2. 2

   Beat the whites to a stiff froth and spread over the top; sprinkle a little sugar over it and brown in the oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 109. The excerpt below is the record exactly as published.

lemon juice. When the custard is cold lay the whites over the top in heaps, but do not let them touch. CAKE SYLLABUB. Moisten well a thin sponge cake with sherry wine ; then rub off on pieces of loaf sugar the yellow rind of two lemons ; dissolve this sugar in FANCY DISHES. 205 one pint of sweet cream ; add the juice of the lemons to a Uttle more sugar ; then add gradually to the cream. Whip the cream until solid ; then pile it on the cake, which has been put in a glass bowl. Pile the cream until it stands high above the edge of bowl. Ornament the top with straw- berries or bits of solid fruit jelly. This makes a verj' pretty as well as a delicious dish. SYLLABUB. Mix with one quart of very sweet cream one-half pound of fine white sugar; put it aside a few minutes, then add six wineglasses of best Madeira or sherry wine ; whip to a stiff froth with an egg beater. Serve in glasses. APPLE SOUFFLE. Stew the apples, add a little lemon peel and juice ; line the sides and bottom of the dish two inches thick ; make a custard of one pint of milk and three eggs

Cook this with the app: pantry check, scaling, and the assistant.