Apple Sponge

Souffle de Pommes

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Apples
  • 2 Cupfuls of Sugar
  • 3 Eggs


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