Rice and Apple Souffle

Ingredients

• Two pounds of sour cooking-apples
• four ounces of ground rice
• four ounces of castor sugar
• two ounces of butter
• six eggs
• one and a half pints of milk
• four tablespoonfuls of moist sugar
• the rind of one lemon, thinly pared
• two cloves
• one inch of stick cinnamon

Method

1. 1

   Cook the apples with water, moist sugar, butter, lemon rind, cloves, and cinnamon in a jar placed in boiling water until soft.

2. 2

   Rub through a sieve.

3. 3

   Mix ground rice with cold milk, boil the remainder, add blended rice and milk, and simmer for 15 minutes.

4. 4

   Add sugar, cool slightly, then add yolks of eggs, beat well, and stir in stiffly-whisked whites.

5. 5

   Fill a well-buttered souffle dish with layers of rice and apple puree, dredge with sugar, and bake for about 30 minutes.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 201. The excerpt below is the record exactly as published.

Rice and Apple Souffle. INGREDIENTS. — Two pounds of sour cooking-apples, four ounces of ground rice, four ounces of castor sugar, two ounces of butter, six eggs, one and a half pints of milk, four table- spoonfuls of moist sugar, or to taste, the rind of one lemon, thinly pared, two cloves, one inch of stick cinnamon

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