Frenchdessert

Fruit Souffle

Name: Fruit Souffle
Yield: 6 servings
Cuisine: French
Ingredients: half a pint of the strained fruit; the whites of eight eggs

From Miss Parloa's kitchen companion, 1887

Serves 6

Another way to make a fruit souffle is to put a thin layer of cooked and sweetened fruit on the bottom of the dish, and fill up with the souffle mixture.

Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 334. The excerpt below is the record exactly as published.

Fruit Souffles. Rub through a sieve any kind of preserved fruit that is almost free of liquid. Make a cooked prepara- tion, as for the lemon souffle. When this is cold, stir PUDDINGS. 637 in half a pint of the strained fruit. Beat the whites of eight eggs

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