Recipe: French Apple Souffle

Cook apples and sweeten to taste. Mash well with 1 tablespoonful of butter. Beat the yolks of 3 EGGS with 2 tablespoonfuls of sugar, the juice and rind of 1/2 lemon; add the whites beaten to a stiff froth. Put in a buttered PUDDING-dish and bake in a moderate oven until done.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)