Fruit Soufflé

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¾ cup fruit pulp, peach, apricot, or quince.
  • Whites 3 eggs.
  • Sugar.


    Rub fruit through sieve; if canned fruit is used, first drain from syrup. Heat and sweeten if needed; beat whites of eggs until stiff, add gradually hot fruit pulp, and continue beating; turn into buttered and sugared individual moulds, having them three-fourths full; set moulds in pan of hot water and bake in slow oven until firm, which may be determined by pressing with finger; serve with Sabyon Sauce.