Recipes > Desserts > Souffles > Apple Souflé, No. 3

Apple Souflé, No. 3


  • 1 quart apple sauce
  • sugar
  • 1 lemon
  • 5 eggs


Strain the apple sauce through a sieve, sweeten to taste and add the juice and grated rind of the lemon, the yolks of the eggs and lastly the whites of the eggs, beaten to a stiff froth; put this into a buttered pudding dish and bake till it cracks on top; sprinkle with sugar and serve without sauce.


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Desserts and Salads (1920).

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