Apple Souffle

Ingredients

• six apples, put them in a pan
• a cupful of water
• a cupful of sugar
• a small teaspoonful of corn-starch
• a glassful of milk
• the well-beaten yolks of four eggs
• the whites of four eggs beaten to a stiff froth

Method

1. 1

   Peel and slice the apples, cook them with water and sugar until soft enough to pass through a sieve.

2. 2

   Dissolve corn-starch in milk, heat until thick, then add egg yolks.

3. 3

   Stir in apple pulp and beaten egg whites.

4. 4

   Pour into a souffle-tin and bake for fifteen minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 395. The excerpt below is the record exactly as published.

Apple Souffle. — Peel and slice six apples, put them in a pan, add a cupful of water and a cupful of sugar, and let the apples cook until they become soft enough to pass through a sieve. Dissolve a small teaspoonful of corn -starch in a glassful of milk, set it over the fire, and when it be- comes thick add the well-beaten yolks of four eggs to it. Remove from the fire, stir into it the apple pulp, and beat until it is thoroughly smooth ; then stir in the whites of four eggs beaten to a stiff froth

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