Fruit Soufflé
A dish made with fruit pulp and whites 3 eggs.
contains eggs
Ingredients
US
Metric
- ¾ cup fruit pulp, peach, apricot, or quince
- Whites 3 eggs
- Sugar
- Few grains salt
Steps
- Rub fruit through sieve; if canned fruit is used, first drain from syrup. Heat, and sweeten if needed; beat whites of eggs until stiff, add gradually hot fruit pulp, and salt, and continue beating; turn into buttered and sugared individual moulds, having them three-fourths full; set moulds in pan of hot water and bake in slow oven until firm, which may be determined by pressing with finger; serve with Sabyon Sauce.
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States