Recipes > Desserts > Souffles > Apple Souflé, No. 1

Apple Souflé, No. 1


  • 6 greening or pippin apples
  • 1 quart hot water
  • 1 cup milk
  • salt
  • 1 tablespoonful butter
  • 1 cup sifted flour
  • 4 eggs
  • 4 tablespoonfuls sugar
  • jelly or marmalade


Pare and core the apples, set in a pan, add the hot water, cover with another pan of same size and let them steam on top of stove for 5 minutes; carefully remove the apples to a pudding dish and set aside to cool; boil the milk with a little salt and the butter and stir in gradually the flour; continue stirring until the contents have formed into a smooth paste; transfer the paste to a dish and set aside to cool; stir the yolks of the eggs with the sugar to a cream, add by degrees the paste and when well mixed together add the whites of the eggs, beaten to a stiff froth; put a little jelly or marmalade into each apple, pour the mixture over them and bake 1 hour; serve with wine or hard sauce.


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Desserts and Salads (1920).

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