2 oz. of sugar (or more if the apples are very sour)
1 gill of new milk or half milk and half cream
1 oz. of cornflour
The juice of 1 lemon
Pare, cut up, and stew the apples with the sugar and lemon juice until they are reduced to a pulp. Beat them quite smooth, and return them to the stew pan. Smooth the cornflour with the milk, and mix it with the apples, and stir until it boils; then turn the mixture into a basin to cool. Separate the yolks from the whites of the eggs; beat the yolks well, and mix them with the apple mixture. Whisk the whites to a stiff froth, mix them lightly with the rest, and pour the whole into a buttered Soufflé tin. Bake for 20 minutes in a moderately hot oven, and serve at once.
Another wonderful dish, easy to prepare!
8B Ranch Cuisine