Apple Souffle Pudding

Ingredients

• two pounds of good cooking apples
• two ounces of butter
• two tablespoonfuls of sugar
• the beaten yolks of four eggs
• a teacup of bread crumbs
• the whites of four eggs

Method

1. 1

   Peel and slice apples, cook with butter and sugar until soft, then pass through a sieve.

2. 2

   Cool and mix with egg yolks, lemon rind, and bread crumbs.

3. 3

   Beat egg whites to a stiff froth and fold in.

4. 4

   Pour into a buttered dish, cover with buttered paper, bake for twenty minutes, removing paper for the last ten to brown.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 11. The excerpt below is the record exactly as published.

two ounces of butter in a saucepan, add it to the apple pulp. Beat four eggs, the whites and yolks together, mix them well with the apple. Grease a mould with a hole in the centre ; cover it with brown cake crumbs ; pour in the mixture. Bake twenty minutes in a slow oven. Turn out, and fill the centre with whipped cream. Apple Hedg’ehog’. Put into a pan one pint of water and a quarter of a pound of sugar ; bring it to the boil, put into it six apples, peeled, cored, but left whole : cook them carefully, turning them over frequently in the syrup. When quite soft, lift them out on to a dish. Fill the centre of each apple with whipped cream ; pile high on the top the whites of three eggs beaten to a stiff froth, sift over some sugar, and stick all over the top some almonds cut into strips to give it the appearance of the back of a hedgehog ; brown it slightly, either in an oven or before a fire Note. — This dish may be served hot or cold, but is better cold. Apple Jelly. Cook one pound of apples with three ounces of sugar, the rind and juice of one lemon till soft ; pass them through a hair sieve ; dissolve one ounce of gelatine in a quarter of a pint of water ; when cool add it to the apple pulp. Wet a mould, and ornament it with dried cherries ; pour in the mixture ; allow it to get cold ; turn out on a crystal dish ; serve with whipped, cream. Note. — If- preferred, part of the jelly may be coloured with cochineal. Apple Souflae Pudding:. Take two pounds of good cooking apples, peel them very thinly, cut them into slices ; put them into a pan with two DOMESTIC COOKERY. ounces of butter, two tablespoonfuls of sugar ; cook them over the fire till soft, pass them through a hair sieve ; when quite cool, add the beaten yolks of four eggs, the grated rind of a lemon, and a teacup of bread crumbs ; mix them well together. Beat up the whites of four eggs

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