Gooseberry Souffle Recipe

Instructions

1. Boil one quart of fine gooseberries in just enough water to keep from burning.
2. When soft press through a sieve.
3. Beat in the whites of five eggs which have been whipped to a stiff froth with half a pound of powdered sugar.
4. Flavor with nutmeg and lemon.
5. When very stiff whip lightly in the stiffly whipped whites of three more eggs, and set the dish in a hot oven for five minutes before serving.