Recipe: Apricot Souffle

No more attractive as well as delicious dessert can be prepared than apricot SOUFFLÉ. The apricots are just tart enough to give it a very pleasing flavor.

APRICOT SOUFFLÉ
(Sufficient to Serve Six)

  •  2 Tb. butter
  •  4 Tb. flour
  •  1/3 c. sugar
  •  Pinch of salt
  •  1 c. scalded milk
  •  3 EGGS
  •  1/2 tsp. vanilla
  •  1 can apricots

Melt the butter, add the flour, sugar, and salt, and stir in the hot milk. Bring this mixture to the boiling point. Separate the yolks and whites of the EGGS. Beat the yolks until they are thick and lemon-colored, and then pour the hot mixture over them, stirring constantly to prevent the EGGS from curding. Beat the whites until they are stiff, fold them into the mixture, and add the vanilla. Place the apricots without juice in a layer on the bottom of the buttered baking dish, pour the mixture over them, and bake for 45 to 60 minutes in a hot oven, when it should be baked through and slightly brown on top and should appear as in Fig. 3. Remove from the oven and serve with the sirup from the apricots. Whipped cream may also be added if desired.

Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)