Apple Souffle

Apple Souffle

Peel and core apples, cook until tender, then rub through a colander; add sugar and nutmeg to taste; place in a porcelain kettle and cook until most of the water has evaporated, being careful to prevent burning.
To 2 cups of this apple puree add the whites of 4 eggs, beaten very stiff and sweetened with 3 tablespoons sugar; mix lightly, fill a pudding dish, sprinkle with equal parts ground nuts and sugar. Bake in a slow oven about twenty minutes. Serve with whipped cream.

Recipe From: Nature Cure Cook Book by Mrs. Anna Lindlahr and Henry Lindlahr, M.D., 1918

This looks very interesting, this is why I chose to put it on. If someone does do this, let us know of your experience with it. I found the Cook Book to be of interest as well…. John…..

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