Soufflé with Apricot Sauce

Ingredients

• twelve eggs
• one pound of granulated sugar
• vanilla to taste
• one teaspoonful of corn-starch
• dissolved in a little cold milk

Method

1. 1

   Divide the whites of the eggs from the yolks.

2. 2

   Beat the eggs till firm and white, then add the sugar, corn-starch, and vanilla.

3. 3

   Beat thoroughly.

4. 4

   Have the yolks well beaten, and carefully stir them with the whites.

5. 5

   Bake in a soufflé dish in a moderate oven for fifteen minutes.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 166. The excerpt below is the record exactly as published.

Soufflé with Apricot Sauoe Twelye eggs, one pound of granulated sugar, vanilla to taste, and one teaspoonful of corn-starch dissolved in a little cold milk

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