Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/3 cp quick-cooking tapioca
1/2 cp sugar
1/2 tsp salt
2 cps milk
2 tbsp butter or margerine
1/4 tsp powdered cinnamon
1/8 tsp powdered nutmeg
1 1/2 tbsp lemon juice
1 cp raw grated apple
butter and powdered sugar for baking dish
1 cp heavyu cream, whipped
1 - Combine tapioca, sugar, salt and milk in top part of double boiler.
2 - Place over rapidly boiling water.
3 - Bring to scalcing point, 3 to 5 minutes, and cook 5 minutes longer, stirring frequently.
4 - Add butter or margerine, spices, lemon juice and apple.
5 - Mix.
6 - Let cool slightly.
7 - Start oven at moderate (350 degrees F.).
8 - Rub deep 1 1/2-qt souffle baking dish lightly with butter then dust with powdered sugar.
9 - Beat egg yolks until thick and lemon-colored.
10 - Whip egg whites until they stand in peaks when beater is removed.
11 - Add yolks to apple mixture.
12 - Blend well.
13 - Fold into whites.br> 14 - Pour at once into prepared baking dish.
15 - Place in shallow pan of hot water.
16 - Bake 50 to 60 minutes or until souffle is firm.
17 - Serve at once with whipped cream.
Makes 6 servings.