No. 1582 — Excellent Airy Jam Soufflé, Second Method
English historical translation of Molokhovets recipe No. 1582 from the 1901 Russian cookbook, retaining original methods and measures.
Take one and a quarter glasses thick raspberry, strawberry or blackcurrant jam with more berries than syrup.
Add four or five very fresh egg whites and rub with a spoon continually in one direction for at least an hour and a quarter, until nearly white and so thick a spoon can stand upright in it.
Pile on a deep dish and set somewhere cold.
At the start of the roast course cut decorative slashes around the top, dust with a spoonful of sugar and bake in a fairly hot oven.
As soon as the soufflé rises and browns serve with cream.
The author says this method produces a more substantial, stable and tasty soufflé than the first method, though it requires much more effort.