Apricot Souffle (Baked)

Ingredients

• 4 whites of eggs
• 5 or 6 tinned apricots
• A pinch of salt
• 1 gill syrup from apricots
• 3 yolks of eggs
• 3 oz. sugar
• | oz. rice flour

Method

1. 1

   Mix yolks and sugar until creamy, add rice flour and syrup.

2. 2

   Cook gently until almost boiling, then cool slightly.

3. 3

   Add apricots and beaten egg whites.

4. 4

   Bake in a slow oven until risen.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 686. The excerpt below is the record exactly as published.

Apricot Souffle (Baked), 1 (Souffle aux Abricots) 4 whites of eggs. 5 or 6 tinned apricots. Vanilla or other flavour- ing. A pinch of salt. Put the yolks of eggs and sugar into a basin, and work them together with a wooden spoon until of a creamy consistency. Then add the rice flour and the salt, and mix again. Add the apricot syrup by degrees, stirring all the time, and turn the mixture into a saucepan. Cook over a gentle fire, stirring all the time, until almost boiling ; then remove at once, and stir until slightly cooled. Add the apricots, cut in small pieces, and the flavouring. (A little liqueur, maraschino, or noyeau is an improvement.) Beat the whites to a stiff froth, and stir them lightly in at the last. Arrange the mixture on a flat fireproof dish in the form of a dome. Mark the sides with the back of a fork, and bake in a slow oven. Serve on a dish with a folded and warmed serviette under it. Some apricot sauce may be served separately. Time to bake, 20 to 30 minutes. Sufficient for 4 or 5 persons. Probable cost, 8 d. oz. castor sugar. | oz. rice flour. 1 gill syrup from apricots. 3 yolks of eggs. 1907. Apricot Souffle (Baked), 2 (SoufflG aux Abricots) 1| gills apricot puree. i A little water. 3 oz. sugar

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