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Apple Souffle

  • 7 tart juicy apples
  • 2 tablespoons butter
  • 1 cup sugar
  • 4 eggs
  • a little grated lemon peel
  • 1 cup dry bread crumbs
Pare and core apples, and cut fine. Put them over fire in a double boiler without any water, steam until tender, then stir into them the butter and sugar. Remove from fire and turn into a bowl to cool off. When cold, beat in yolks of eggs, whipped very light, lemon peel, and whites of eggs, alternating the latter with bread crumbs. Beat vigorously for a few minutes, then turn into a buttered baking dish and bake in a oven heated to 350F about 1 hour. Cover it while baking until 10 or 15 minutes before is done, so that it will not form a hard crust and become dry. Serve warm in dish in which it is baked.
Submitted by Cassyjean - Torrington, CT Jul 23, 2009
15 min 30 min 45 min


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