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Apricot Soufflé

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. This is good enough even for an English "dinner-party." Beat the whites of six eggs stiffly.
  2. Take four dessert-spoonfuls of apricot jam, or an equal quantity of those dried apricots that have been soaked and stewed to a purée.
  3. If you use jam, you need not add sugar.
  4. If you use the dried apricots, add sugar to sweeten.
  5. Butter a dish at the bottom, and when you have well mixed with a fork the beaten whites and the apricot, put it in a pyramid on the dish and bake for fifteen minutes in a moderate oven.
  6. Powder with sugar.