The 1901 Cookbook Archive
No. 1583 — Airy Baked Apple Purée Soufflé, Second Method
English historical translation of Molokhovets recipe No. 1583 from the 1901 Russian cookbook, retaining original methods and measures.
Wash one and a half Russian pounds, about five Antonovka apples, score crosswise and bake in a copper pan.
Sieve and add three quarters glass fine sugar, cooking while stirring until the mixture falls from a spatula in lumps rather than flowing.
Cool. For one and a quarter glasses of this apple mass add five whites and beat until pale.
Continue as in No. 1582.
Original source: Read Russian recipe No. 1583. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.