Apple Souffle Recipe

Seven tart, juicy apples, pared and cored, and cut fine. Put them over

the fire in a double boiler without any water, steam until tender, then

stir into them two tablespoonfuls of butter and one cup of sugar, remove

from the fire, and turn it into a bowl to cool. When it is cold beat in

the yolks of four eggs, whipped very light, a little grated lemon peel,

and then add alternately the whites of the eggs, beaten to a stiff

froth, and a cup of stale bread crumbs. Beat hard for a few moments and

turn into a buttered pudding dish and bake in a moderate oven about one

hour. Cover it while baking until ten or fifteen minutes before it is

done, so that it will not form a hard crust and become dry. Serve warm

in the dish in which it is baked.

Vote