Apricot Souffle

Ingredients

• Twelve fresh or canned apricots
• eight ounces of Vienna flour
• four ounces of butter
• four ounces of castor sugar
• one pint of milk
• six yolks of eggs
• eight whites of eggs

Method

1. 1

   Drain the apricots well, and pass them through a hair sieve.

2. 2

   Melt the butter, stir in the flour, add the milk (some of the milk may be replaced by apricot syrup) and cook over the fire until the mixture no longer adheres to the sides of the stewpan.

3. 3

   Let it cool slightly, then beat in the yolks of eggs, add the sugar, apricot pulp, and stir in as lightly as possible, the stiffly-whisked whites of eggs.

4. 4

   Have ready a well-buttered souffle mold, turn in the mixture and steam slowly from forty to forty-five minutes.

5. 5

   Unmold and serve with a suitable sauce.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 200. The excerpt below is the record exactly as published.

Apricot Souffle. INGREDIENTS. — Twelve fresh or canned apricots, eight ounces of Vienna flour, four ounces of butter, four ounces of castor sugar, one pint of milk, six yolks of eggs, eight whites of eggs

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