Reference > Farmer's Cookbook > HOT PUDDINGS > Fruit Soufflé
  Mocha Soufflé Spanish Soufflé  
CONTENTS · BIBLIOGRAPHIC RECORD

Fruit Soufflé

3/4 cup fruit pulp, peach, apricot, or quince
Whites 3 eggs

Sugar
Few grains salt

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Mocha Soufflé Spanish Soufflé  
 
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