The 1901 Cookbook Archive
No. 1587 — Airy Apple Purée Soufflé, Third Method
English historical translation of Molokhovets recipe No. 1587 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare apple purée with sugar as in No. 1583.
Fold seven whipped egg whites into the mixture while it is still hot. This can be prepared several hours before dinner, according to the original.
Shortly before serving place on a dish, slash decoratively, dust with sugar and bake in a moderately hot oven.
Alternatively peel apples, rub them with lemon, chop finely and stew covered in their own juice, adding sugar towards the end, rather than baking first.
Historical editorial note: If prepared in advance, egg-containing mixtures require controlled chilling; do not leave at room temperature.
Original source: Read Russian recipe No. 1587. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.