Recipes > Desserts > Souffles > Fruit Soufflé

Fruit Soufflé

Instructions

Beat the whites of six eggs until light, but not dry; add three tablespoonfuls of powdered sugar; mix quickly; line the bottom of the baking dish with any sort of fruit, such as chopped dates or figs, or left-over candied fruits or preserves. Heap over the whites of the eggs, dust thickly with powdered sugar, and bake in a hot oven for five minutes. Serve immediately. To give variety, where stale biscuits or bread, or sponge cake are left over, line the bottom of the dish with the stale bits; pour over enough milk to moisten, put in a layer of fruit and the whites of the eggs as above.

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Source

Made-Over Dishes.