Fruit Soufflé
Ingredients
- 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.
More recipes with peaches, apricots or eggs
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.