Recipes > Desserts > Souffles > Apple Souflé, No. 4

Apple Souflé, No. 4


  • 6 apples
  • 1 tablespoonful butter
  • 1/2 cup sugar
  • 2 tablespoonfuls seedless raisins
  • 2 tablespoonfuls currants
  • 2 tablespoonfuls finely cut citron
  • 2 tablespoonfuls quince or apple jelly
  • souflée mixture
  • bread crumbs
  • zwieback crumbs


Pare, core and quarter the apples, cut each quarter into fine slices and put them into a saucepan with the butter, sugar, raisins, currants and citron; cover and stew till apples are tender, but not broken; add the quince or apple jelly and set aside; when cold butter a pudding dish and sprinkle with bread crumbs; have a souflée mixture prepared the same as in foregoing recipe for Apple Souflé; No. 2; put first a layer of the souflée mixture in the dish and sprinkle over some zwieback crumbs; then a layer of the apples; continue in this way with apples and souflée mixture till dish is full; bake 1 hour; when done turn the souflée onto a round dish and serve with fruit or wine sauce; or without sauce and dust with sugar.


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Desserts and Salads (1920).

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