Fruit Souffle Recipe

Ingredients for Fruit Souffle

• ¾ cup fruit pulp, peach, apricot, or quince
• Whites 3 eggs
• Sugar
• Few grains salt

Instructions

1. Rub fruit through sieve; if canned fruit is used, first drain from syrup.
2. Heat, and sweeten if needed; beat whites of eggs until stiff, add gradually hot fruit pulp, and salt, and continue beating; turn into buttered and sugared individual moulds, having them three-fourths full; set moulds in pan of hot water and bake in slow oven until firm, which may be determined by pressing with finger; serve with Sabyon Sauce.