To-day’s Recipe
| APPLE OMELET SOUFFLE I rAKE one gill apple pulp , two H € 99 9 f half lemon (rind 8| 33 - only), about two dessert- j| gjj spoons sugar. To obtain the apple = H pulp prepare some apples and stew B fij until tender , adding only just suffi - p « cient water to keep them from g burning. When cooked rub through !| B a sieve. Separate the eggs. Beat B || up the yolks, whisk the whites to jj| a stiff froth. Add sugar and finely == H grated rind to the apple pulp and B 3 stir in the yolks of eggs. When jgj |j w " mixed fold in the whisked ==■ B whites. Turn into a buttered pw- B 0j dish and bake in moderate oven g§ | for about 20 minutes and until j| ft lightly browned. Serve in the dish. B B Sufficient for two persons. B§
Mama (*:■■■)■■ 12 :m
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19280630.2.181.4
Bibliographic details
Sun (Auckland), Volume II, Issue 394, 30 June 1928, Page 21
Word Count
149To-day’s Recipe Sun (Auckland), Volume II, Issue 394, 30 June 1928, Page 21
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