Recipes > Desserts > Souffles > Apple Souflé, No. 2

Apple Souflé, No. 2


  • 8 or 10 greening or pippin apples
  • butter
  • sugar
  • 3 tablespoonfuls finely cut citron
  • 3 tablespoonfuls seedless raisins
  • 3 tablespoonfuls currants
  • 2 tablespoonfuls apple or quince jelly
  • 1 1/2 cups milk
  • 1 cup sifted flour
  • 6 eggs
  • bread crumbs


Pare the apples, cut into fine slices and put them in a saucepan with 1 tablespoonful butter, 1/2 cup sugar, the citron, raisins and currants; stew this over the fire till apples are tender, but not broken; add the apple or quince jelly and set aside to cool; if jelly is not handy any kind of marmalade will do; boil 1 1/2 cups milk with 1/2 tablespoonful butter and stir in the flour; stir over the fire to a smooth paste; remove from fire and when cold stir 1 1/2 tablespoonfuls butter to a cream and add, alternately, the yolks of the eggs, 4 tablespoonfuls sugar, the paste (by spoonfuls) and lastly the whites of the eggs, beaten to a stiff froth; next butter a pudding dish and put in a layer of bread crumbs 1/8 of an inch in thickness; then a layer of apples and little bits of butter; again bread crumbs, again a layer of apples; pour over the top the souflée mixture and bake 1 hour; serve without sauce in the same dish in which the souflée is baked.


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Desserts and Salads (1920).

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