French Apple Souffle
From 365 foreign dishes, 1908
Presented as published in 1908. 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 365 foreign dishes (1908) by Josephine Preston Peabody, page 8. The excerpt below is the record exactly as published.
French Apple Souffle. Cook apples and sweeten to taste. Mash well with I tablespoonful of butter. Beat the yolks of 3 eggs with 2 tablespoon fuis of sugar, the juice and rind of yi lemon; add the whites beaten to a stiflF froth
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