The 1901 Cookbook Archive
No. 1584 — Airy Prune Purée Soufflé
English historical translation of Molokhovets recipe No. 1584 from the 1901 Russian cookbook, retaining original methods and measures.
Cover half a Russian pound of the best French prunes just barely with boiling water and stew covered, stirring to prevent burning.
Sieve, add half a glass sugar and reduce until very thick. Cool.
To one and a quarter glasses of the mass add five egg whites, beat until pale, then proceed as in No. 1582.
Original source: Read Russian recipe No. 1584. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.