The 1901 Cookbook Archive
No. 1579 — Airy Baked Apple Soufflé
English historical translation of Molokhovets recipe No. 1579 from the 1901 Russian cookbook, retaining original methods and measures.
Wash and bake one and a half Russian pounds medium apples, then rub them through a sieve while hot.
Whip six or seven egg whites to a firm foam. Fold in two thirds glass thick apple purée, sifting in half a glass fine sugar.
Pile onto an earthenware serving dish, score the top and sprinkle with a spoonful of sugar.
Bake about fifteen minutes as the roast course is served. When risen and lightly browned, serve immediately or it will collapse.
Offer cream separately.
Original source: Read Russian recipe No. 1579. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.