The 1901 Cookbook Archive
No. 1586 — Airy Ripe Gooseberry Soufflé
English historical translation of Molokhovets recipe No. 1586 from the 1901 Russian cookbook, retaining original methods and measures.
Remove stems from one and a half Russian pounds ripe gooseberries, rinse and sieve.
Add a glass of sugar and a little lemon zest or a vershok of cinnamon, then reduce until very thick.
Cool. For one and a quarter glasses of this purée add five egg whites and beat until pale for at least an hour and a half.
Finish as in No. 1582 and serve with cream.
To provide
1½ Russian pounds gooseberries ½ Russian pound sugar | 5 whites and lemon zest or a vershok cinnamon Cream |
Historical editorial note: The method calls for a glass of sugar while the supply list gives half a pound.
Original source: Read Russian recipe No. 1586. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.