Fruit Souffles
From Principles of cookery, 1910
Serve with soft custard as a sauce.
Presented as published in 1910. 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 Principles of cookery (1910) by Anna Barrows, page 86. The excerpt below is the record exactly as published.
Fruit Souffles. For each stiffly beaten egg white fold in one-fourth cup thick, sweetened fruit pulp
Cook this with the app: pantry check, scaling, and the assistant.