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Apple Souffle Pudding

  • 6 or 7 fine apples
  • 1 cup fine breadcrumbs
  • 4 eggs
  • 1 cup sugar
  • 2 tablespoons butter
  • Nutmeg and little grated lemon peel
Pare, core, and slice the apples, and stew in a covered double saucepan, without drop of water, until they are tender. Mash to a smooth pulp, and while hot, stir in the butter and sugar. Let it get quite cold, and whip in, first the yolks of the eggs, then the whites- beaten-very stiff- alternately with the breadcrumbs. Flavor, beat quickly three minutes, until all of the above ingredients are reduced to a creamy batter, and bake in a buttered dish, in a oven heated to 350F. It will take about an hour to cook it properly. Keep it covered until ten minutes before you take it out. This will retain the juices and prevent the formation of a crust on the top.
Submitted by Cassyjean - Torrington, CT Jun 15, 2009
10 min 61 min 71 min


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