The 1901 Cookbook Archive
No. 1580 — Airy Wild Strawberry or Raspberry Soufflé
English historical translation of Molokhovets recipe No. 1580 from the 1901 Russian cookbook, retaining original methods and measures.
Sort and sieve a Russian pound, about three glasses, of raspberries or wild strawberries, then drain away excess liquid to leave about half a pound of fruit purée.
Mix with six or seven whipped egg whites, sifting in half a glass fine sugar.
Pile on a serving dish, sprinkle with a spoonful of sugar and bake about ten minutes, as described in the general note.
Serve immediately with cream separately.
Original source: Read Russian recipe No. 1580. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.