Apple Sponge

Souffle de Pommes

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Apples
  • 2 Cupfuls of Sugar
  • 3 Eggs
  • The Grated Zest of a Lemon
  • ½ Pint of Boiling Water


Boil the sugar and water, and when very clear, skim the surface. Have the Apples pared and cored and sliced nicely, and place them in the syrup. Let them stew until very tender. Then add the gelatine, which has been soaking in cold water for a few minutes, to the mixture, and when well mixed press all through a sieve. Then add the rind and juice of the lemons, using only the zest of the rind in grating the lemon. Stir until it begins to cool and thicken. Then add the whites of the eggs, beaten to a stiff froth, stirring and beating until cool and thick. Use the yolks for a Vanilla Sauce and turn the Apple Sponge in a dish and serve with sauce poured over it.

Peach Sponge is made in the same way.