The 1901 Cookbook Archive
No. 1581 — Airy Soufflé with Raspberry or Apricot Jam
English historical translation of Molokhovets recipe No. 1581 from the 1901 Russian cookbook, retaining original methods and measures.
Whip six or seven egg whites to a firm foam. Towards the end gradually beat in two thirds of a glass thick mashed jam and a quarter glass sugar.
Continue beating, pile onto a serving dish, sprinkle with a spoonful of sugar and bake in a hot oven about fifteen minutes before serving.
Serve on the same dish, with cream separately.
Original source: Read Russian recipe No. 1581. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.