Apple Soufflé

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (13)
  1. Pare and cut up the apples.
  2. Place the cut apples in a stone casserole with the sugar and butter.
  3. Stir gently now and then.
  4. When cooked, beat with a fork to break up lumps and make smooth.
  5. In a separate bowl, beat the egg whites until they form a stiff froth.
  6. Drain as much moisture as possible from the cooked apples.
  7. Add the beaten egg whites to the apples and stir well with a large spoon.
  8. Turn the mixture into a deep serving dish.
  9. Sprinkle about a teaspoonful of powdered sugar over the top.
  10. Place in a moderate oven.
  11. Do not slam the oven door or place anything heavily on the stove.
  12. Bake for ten to fifteen minutes.
  13. Serve in the dish in which it was cooked.
Original Text
Apple Soufflé Pare and cut up say eight nice-sized apples. Put them in a stone casserole with a breakfast-cupful of sugar and a piece of fresh butter the size of a nutmeg. Stir gently now and then and, when cooked, beat with a fork to break up the lumps and make all quite smooth. Take the whites of four fresh eggs and place them on a large dinner plate; beat these with a freshly cleaned knife to a stiff froth which should stand up. Put the whites into the apples in the saucepan (from which the moisture should have[Pg 123] been drained as much as possible) and stir well with a large spoon. Turn the soufflé into a rather deep dish, sprinkle about a teaspoonful of powdered sugar over the top, and place in a moderate oven. Care must be taken not to slam the oven door or place anything heavily on the top of the stove for fear the soufflé will go down. It must not remain in the oven for more than ten to fifteen minutes. Serve in the dish in which it was cooked.
Notes
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