1378. SOUFFLE OF APRICOTS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Remove the stones, and peel eighteen ripe apricots.
  2. Put the apricots and their kernels into a stewpan with twelve ounces of pounded sugar.
  3. Stir this over the fire with a wooden spoon.
  4. As soon as the fruit is boiled down to a jam, withdraw it from the fire.
  5. Mix it with half the usual quantity of the preparation for a potato-flour soufflé.
  6. Use the same number of eggs as required for the potato-flour soufflé.
  7. In all other respects follow the directions for the potato-flour soufflé.
Original Text
1378. SOUFFLE OF APRICOTS. REMOVE the stones, and peel eighteen ripe apricots, then put them, together with the kernels, into a stewpan with twelve ounces of pounded sugar; stir this over the fire with a wooden spoon, and as soon as the fruit is boiled down to a jam, withdraw it from the fire, and mix it with half the usual quantity of the preparation for a potato-flour soufflé; the same number of eggs are required, and in all other respects the same directions should be followed.
Notes
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