Apple Souffle, Frozen
From Harper's cook book encyclopædia, 1902
Serves 6
Better if left in the freezer for an hour after freezing.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 395. The excerpt below is the record exactly as published.
Apple Souffle, Frozen. — Pare and slice a dozen fine pippins or other well-flavored tart apples, one by one. As you slice them throw at once into a saucepan of boiling water drawn to the front of the range. This is to keep them from darkening after they are pared. As soon as all are in, pour off most of the water, leaving just enough to cover the fruit well, and stew fast, stirring often, until the apples are broken to pieces. Rub through a colander into a bowl, sweeten lavishly, and set aside until cold. Stir into it then the unbeaten whites of four raw eggs
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