vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Souffle, Baked
From Cookery for every household, 1914
Serves 4
Time to bake: about 20 minutes. Serves 3-4.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 685. The excerpt below is the record exactly as published.
Apple Souffle, Baked (SoufflS aux Pommes; 3 large apples. 2 eggs. | | oz. butter. 2 oz. castor sugar. I Grated rind of \ lemon. Bake the apples in the oven until they are thoroughly cooked. Then scoop out all the soft inside and rub this pulp through a hair sieve. Put the sugar, lemon rind and yolks of eggs into a medium-sized basin, and beat them together with a wooden spoon until of a creamy consistency ; PUDDINGS AND HOT SWEETS 427 then add the apple pulp, and mix all together. Beat the whites of the eggs to a stiff froth, and stir them lightly in at the last. Pour the mixture into a greased china souffle dish or pie dish, and bake in a moderate oven until well risen and firm to the touch. When ready, sprinkle with sugar and serve as quickly as possible. Time to bake, about 20 minutes. Sufficient for 3 or 4 persons. Probable cost, 6 d. 1905. Apricot Soufflg, Steamed (Souffle aux Abricots) 1 oz. butter
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