Soufflé—Apple. Three ways.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (19)

Custard Base (a)

4 or 5 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
rather more than 1/2 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
a little sugar ↝ Sugar, NFS [Sugars and honey]

Apple Layer (a)

some apples which have been stewed very tender in a syrup made of about 1/2 pt. of water to 1/4 lb. of sugar. ↝ Apple, raw [Apples]
about 1/2 pt. of water ↝ Water, tap [Tap water]
1/4 lb. of sugar. ↝ Sugar, NFS [Sugars and honey]

Meringue and Garnish (a)

meringue mixture ↝ Meringues [Pudding]
red currant jelly or apricot jelly. ↝ Currants, red and white, raw [Fruits and Fruit Juices]

Apple Base (b)

apples to a stiff marmalade ↝ Apple, raw [Apples]
custard ↝ Custard [Pudding]
the whites for the top ↝ Egg, white only, raw [Eggs and omelets]
sift sugar over ↝ Sugar, NFS [Sugars and honey]

Apple Base (c)

a very rich apple sauce flavoured with grated lemon peel, and sweetened. ↝ Applesauce, regular [Apples]
rice stewed in cream, or new milk, also flavoured with lemon peel and sweetened ↝ Rice, cooked, NFS [Rice]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
new milk ↝ Milk, NFS [Milk, reduced fat]
a meringue of froth of white of egg with a little sifted sugar ↝ Egg, white only, raw [Eggs and omelets]
a little sifted sugar ↝ Sugar, NFS [Sugars and honey]
apricot jam ↝ Jams and preserves, apricot [Sweets]

Instructions (7)

(a)

Make a custard of 4 or 5 eggs. Mix the eggs with rather more than 1/2 pt. of milk. Add a little sugar, then put it in a soufflé dish to bake.
Have ready some apples which have been stewed very tender in a syrup made of about 1/2 pt. of water to 1/4 lb. of sugar. The quantity of syrup must of course depend on the number and size of the apples.
When the custard is baked, put over it a layer of apples, and cover these over with meringue mixture, then put it in the oven to set, and ornament the dish with red currant jelly or apricot jelly.

(b)

Flavour and stew the apples to a stiff marmalade.
Put them on a dish and pour custard over—then whip the whites for the top, sift sugar over, and brown in oven.

Make first a very rich apple sauce flavoured with grated lemon peel, and sweetened.
Cover with rice stewed in cream, or new milk, also flavoured with lemon peel and sweetened; and spread over with a meringue of froth of white of egg with a little sifted sugar; ornament with apricot jam; sift sugar over all, and bake.

Original Text

Soufflé—Apple. Three ways. (Mrs. Weston.)
(a) Make a custard of 4 or 5 eggs. Mix the eggs with rather more than ½ pt. of milk. Add a little sugar, then put it in a soufflé dish to bake.
Have ready some apples which have been stewed very tender in a syrup made of about ½ pt. of water to ¼ lb. of sugar. The quantity of syrup must of course depend on the number and size of the apples. When the custard is baked, put over it a layer of apples, and cover these over with meringue mixture, then put it in the oven to set, and ornament the dish with red currant jelly or apricot jelly.
(b) Flavour and stew the apples to a stiff marmalade. Put them on a dish and pour custard over—then whip the whites for the top, sift sugar over, and brown in oven.
(c) The Beechwood version is this: Make first a very rich apple sauce flavoured with grated lemon peel, and sweetened. Cover with rice stewed in cream, or new milk, also flavoured with lemon peel and sweetened; and spread over with a meringue of froth of white of egg with a little sifted sugar; ornament with apricot jam; sift sugar over all, and bake.

Notes

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