Recipes > Desserts > Souffles > Fruit Soufflé

Fruit Soufflé


  • 3/4 cup fruit pulp, peach, apricot, or quince
  • whites 3 eggs
  • sugar


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 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.


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The Boston Cooking-School Cook Book (1896).

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