1 cp fruit pulp
whites of 32 eggs
1 - A souffle' should be served immediately after cooking, before it has time to fall.
2 - Take 1 cp fruit pulp, either fresh or canned, and rub it through a sieve.
3 - If sugar is needed, sweeten to taste, add a pinch of salt, and heat.
4 - Beat the whitesw of 3 eggs stiff and slowly fold in the hot fruit pulp.
5 - Turn lightly into a baking-dish or individual molds, buttered, leaving 1/4 of the depth of the top unfilled.
6 - Let it bake until firm, in a pan of hot water in a slow oven.
7 - Serve with a soft custard as a sauce or with whipped cream.