Sour cream and fruit soufflé (another recipe)

(Recipe #19, page 166)

Ingredients: a good ½ quart of sour cream, 6 eggs, 3 ounces of finely crumbled zwieback, 3 tablespoons of sugar, some vanilla pounded with sugar or cinnamon and lemon peel.

Vigorously stir the egg yolks and other ingredients for a while, fold in the beaten egg whites, and pour over well-cooked fruit in a buttered soufflé dish or ovenproof bowl, and bake for ¾ hour.

Serves 4–5.

Translated by David Green.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s