Gidsette de Fommes

Ingredients

• 1 lb. apple compote
• 4 eggs
• 4 oz. caster sugar
• 1 teaspoonful grated lemon-rind
• 2 oz. sultanas
• 3 oz. crushed macaroons or biscuits

Method

1. 1

   Rub the apples through a fine sieve.

2. 2

   Work the yolks of four eggs and the sugar to a cream, add the lemon-rind and the sultanas, and mix with the apple puree.

3. 3

   Whisk the whites of three eggs to a stiff froth and mingle carefully into the above preparation, together with the crushed macaroons or biscuits.

4. 4

   Pour the mixture into a buttered souffle dish, dredge with caster sugar, and bake in a moderate oven for about forty minutes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 443. The excerpt below is the record exactly as published.

Gidsette de Fommes. — | lb. apple compote {use sour apples, 4 eggs, 4 oz. caster sugar, 1 teaspoonful grated lemon-rind, 2 oz. sultanas, 3 oz. crushed macaroons or biscuits

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