Apple Soufflé is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of apples and rice pudding topped with an egg white meringue that's oven baked until done. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Soufflé.
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This is a classic recipe for a Victorian version of Apple Soufflé that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Peel, core, and slice twelve apples, put them into a deep dish, and cover them to about the depth of two inches with rice boiled in new milk and sugar; beat up the whites of two eggs, and pout it over the rice, and bake it to a pale brown.
Modern Redaction
Ingredients:
12 apples, peeled, cored and sliced
2 egg whites
300g rice, washed and drained
600ml milk
3 tbsp brown sugar
Method:
Bring the milk to a simmer, stir in the rice and brown sugar, then return to a simmer, cover and cook for about 20 minutes, or until the rice is done.
Arrange the apple slices in a baking dish, pour over the rice and milk mixture then beat the egg whites until stiff and pour over the top. Transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until the dish is a pale golden brown. Serve hot.
