Apricot Soufflé
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
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A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Drain and reserve syrup from one can apricots and cut fruit into quarters, then put closely together on bottom of a buttered baking-dish.
- Pour over Custard Soufflé mixture.
- Bake from thirty-five to forty minutes in a slow oven.
- Serve with apricot syrup and whipped cream sweetened and flavored with vanilla or vanilla ice cream.
- Canned peaches may be used in place of apricots.
Plating
Cookware for this recipe
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Whisk
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Chef's knife
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Colander