Ordinary apple soufflé or cobbler

(Recipe #24, page 167)

Ingredients: ½ pound flour [1-3/4 cups], 3 ounces of butter, ⅜ quart [1-1/2 cups] of milk. 2 tablespoons of sugar, 6 eggs, lemon peel or 8 ground bitter almonds, and 1½ teaspoons of salt. Continue reading

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Sour cherry soufflé

(Recipe #21, page 166)

Soak ¾ pound of stale white bread without crust in milk and stir it thoroughly. Then cream a knob of butter the size of an egg, and add 9 egg yolks, some ground almonds, a few bitter lemon peels, 2–3 tablespoons of sugar, bread [from above], beaten egg white, 1 pound of pitted sour cherries mixed with sugar, and bake for an hour. Continue reading

Black bread soufflé

(Recipe #11, page 164)

Cream 7 ounces of butter, gradually stir in 10 egg yolks, 5 ounces of sugar, some cloves, cinnamon, cardamom, and lemon peel, 7 ounces of grated and sieved black bread, 3 ounces of currants, and (optionally) 1 ounce of almonds; finally fold the beaten egg whites into the dough. Bake for 1 hour. Continue reading