Apple Souffle

Ingredients

• one and one-half pounds of tart apples
• one-half pint of milk
• yolks of three eggs
• two ounces of sugar
• one ounce of crystallized cherries
• whisk whites of eggs
• sprinkle with powdered sugar

Method

1. 1

   Peel and core apples, boil with lemon rind until tender.

2. 2

   Beat apples, boil rice in milk, add yolks, pile rice, add apples, scatter cherries, whisk egg whites, put over, sprinkle sugar, brown in oven, serve warm.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 118. The excerpt below is the record exactly as published.

APPLE SOUFFLE. Peel and core one and one-half pounds of tart apples and boil in a very little water with rind of half a lemon, until tender; then pour off water and beat with a silver fork until no lumps remain ; boil two ounces of rice in one- half pint of milk until soft; add yolks of three eggs ; pile the rice in a circle around a dish; beat two ounces of sugar with the apples and put in the center of the rice ; scatter one ounce of crystallized cherries over the apples; whisk whites of eggs to strong froth; put over all, sprinkle with powdered sugar

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