Ingredients
- 1 cup apricot jam
- 5 egg whites stiffly beaten with 1/4 teaspoon cream of tartar
- 1 teaspoon grated lemon rind
- Butter and sugar to prepare soufflé dish
- powdered sugar for garnish
Description
APRICOT SOUFFLÉ This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Malta Estate In Bedford, Texas In 1991.
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