vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fruit Soufflé
From Cassell's dictionary of cookery, 1892
Serves 3
Time: three-quarters of an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 561. The excerpt below is the record exactly as published.
a dozen fine ripe apricots, put them into a preserving-pan, with half a pint of water and half a pound of sifted sugar. Keep them simmering gently, until the apricots can be pulped and beaten through a fine sieve ; then mix together four ounces of flour, and haK a pint of cream ; add it to the pulped ftpricots, with two ounces 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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