The 1901 Cookbook Archive
No. 1588 — Airy Apricot or Dried Apricot Soufflé
English historical translation of Molokhovets recipe No. 1588 from the 1901 Russian cookbook, retaining original methods and measures.
Wash ten fresh apricots or one Russian pound of dried apricots (sheptala), place in a saucepan and cover barely with water.
Cook until tender and sieve.
Add half a glass sugar, juice of half a lemon and six or seven whipped whites.
Pile on a dish, smooth, score the top, sprinkle with sugar and bake for about fifteen minutes.
Original source: Read Russian recipe No. 1588. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.