Apricot Souffle
From Harper's cook book encyclopædia, 1902
Serves 4
Use a band of paper above the dish to allow rising.
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 396. The excerpt below is the record exactly as published.
Apricot Souffle. — Split, peel, and stone a dozen ripe apricots, put them into a preserving - pan, with half a pint of water and lb. of sifted sugar. Keep them simmering gently, until the apricots can be pulped and beaten through a fine sieve ; then mix to- gether 4 ozs. of flour and half a pint of cream; add it to the pulped apri- cots, with 2 ozs. of butter, and stir over the fire until it boils. Take the mixture off the fire and stir in six beaten yolks of eggs, and lastly and lightly nine whites whisked to a firm froth
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