Soufflé—Apricot

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 (6)

4 sponge biscuits broken small to cover the bottom of a dish
a layer of apricot jam spread over the biscuits ↝ Jams and preserves, apricot [Sweets]
thin cream warmed or new milk to be poured over all ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
new milk to be poured over all ↝ Milk, NFS [Milk, reduced fat]
the whites of as many eggs as you require ↝ Egg, white only, raw [Eggs and omelets]
fine sugar sifted over all ↝ Sugar, NFS [Sugars and honey]

Instructions (6)

Lay the broken sponge biscuits on the bottom of a dish.
Spread a layer of apricot jam over the biscuits.
Pour warmed thin cream or new milk over all.
Beat the whites of as many eggs as you require to a stiff froth and lay on as for any other soufflé.
Sift fine sugar over all.
Brown in the oven.

Original Text

Soufflé—Apricot.
4 sponge biscuits broken small to cover the bottom of a dish; a layer of apricot jam spread over the biscuits, thin cream warmed or new milk to be poured over all.
Beat the whites of as many eggs as you require to a stiff froth and lay on as for any other soufflé; sift fine sugar over all and brown in the oven.

Notes

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