Apple Soufflé

Ingredients

• half a dozen apples
• half a pint of cream
• the yolks of four eggs
• sugar
• the whites of four eggs

Method

1. 1

   Reduce apples to a pulp, sweeten and flavour.

2. 2

   Place in a glass dish, pour over custard made with cream, egg yolks, sugar, and flavouring.

3. 3

   Whisk egg whites to a solid froth, place over custard, and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 152. The excerpt below is the record exactly as published.

sugar, grated lemon - rind, and lemon - juice. Reduce them to a pulp, press the pulp thi-ough a sieve, and beat it with the whites of six eggs until it is white and frothy. Heap it over tlie cakes as high as possible, and serve immediately. Time to beat, about an horn-. Probable cost, 2s. 6d. Sufficient for five or six i^ersons. Apple Snowballs.— Pare and core with- out breaking six large apples, and place in the hollow of each a little sugar and powdered cinnamon. Boil a cupful of rice in a little milk until it is half cooked. Then put each apple into a separate cloth ^ith a sixth part of the rice spread on the cloth, tie it firmly, boil, and serve with sifted sugar. Time to boil, three- quarters of an hour. Sufficient, one each for six persons. Probable cost, 9d. APP (20) APP Apple Snowballs (another way).— Pare and core without Ijreaking half a dozen large, s&und apples. Put in each a clove, a tea- spoonful of sugar, and a piece of butter the size of a nut. Tie each apple separately in a cloth, with sufBcient rice, which has been partly boiled, to cover the apples all round. Boil it an hour and a half, and serve with sweet sauce. Probable cost, 6d. Sufficient, one ball for each person. Apple Solid.— Melt a heaped table-spoon- ful of isinglass in a little water. Take half a pint •6f nicely-iiavoured appl-e-pulp, mix it well with half a jiint of cream, and place it in a saucepan with the isinglass ; let it simmer for a few minutes, stirring all the time ; add a glass of wine or a table-spoonful of brandy, pour into a buttered mould, and keep it in "a cool place until the next day. Sufficient for five or six persons. -Probable cost, 2s. 6d., exclusive of the brandy. Apple Soufle.— Reduce half a dozen apples to a pulp, sweeten and flavour them nicely, and place them in the middle of a glass dish. "V\Tien cool, pour over them a good custard, made with half a pint of cream, the yolks of four eggs

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