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Apricot Souffle, Steamed
From Cookery for every household, 1914
Serves 4
Time to steam: 30-45 minutes. Serves 4-5.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 686. The excerpt below is the record exactly as published.
Apricot Soufflg, Steamed (Souffle aux Abricots) 1 oz. butter, 1 oz. flour. 1 oz. castor sugar. 1 gill apricot puree. 3 yolks of eggs. 2 or 3 drops of carmine or cochineal. 4 whites of eggs. A pinch of salt. A squeeze lemon juice
Cook this with the app: pantry check, scaling, and the assistant.