Apricot Souffle

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • pt. apricot purée
  • oz. butter
  • oz.</


Prepare the soufflé tin. Make the apricot purée by rubbing either stewed or tinned apricots through a fine sieve and thinning down the purée with some of the syrup.

Melt the butter in the saucepan, add the flour and cook slowly for a few minutes. Stir in gradually the apricot purée; continue cooking until the mixture thickens. Leave to cool. Beat in t