Dessert
Apple soufflé pudding
Apple soufflé pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including four eggs.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Four eggs;
- one pint of milk;
- two tablespoonfuls of butter;
- six large apples, juicy and tart;
- a pinch of soda in the milk;
- two tablespoonfuls of flour.
- Heat the milk;
- stir the butter over the fire until hot, then add the flour and mix to a paste;
- add the hot milk to this, stir until smooth, and pour gradually over the beaten yolks.
- Into this grate the pared apples, one by one, mixing well and quickly, that they may keep their color.
Historical transcription
Source method
- 1
Four eggs; one pint of milk; two tablespoonfuls of butter; six large apples, juicy and tart; a pinch of soda in the milk; two tablespoonfuls of flour.
- 2
Heat the milk; stir the butter over the fire until hot, then add the flour and mix to a paste; add the hot milk to this, stir until smooth, and pour gradually over the beaten yolks. Into this grate the pared apples, one by one, mixing well and quickly, that they may keep their color. Now, fold in the whites, beaten to a standing froth, pour into a buttered pudding-dish and bake very quickly.
- 3
Serve before it falls, and eat with hard or liquid sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.