Yield: 6 servings
|¾ cup||Cherry pure|
|1 tablespoon||Fresh lemon juice|
|3 \N||Egg whites|
|1 \N||Pinch of salt|
|\N \N||Sugar to taste|
Pit and pure enough sour cherries to make ¾ cup. (My guess is that something over 1 cup whole cherries will be required.) Preheat the oven to 375øF. Oil a 1-quart souffl dish and sprinkle it with sugar. Heat the cherry pure in a small pan. Add the lemon juice, salt, and sugar to taste, and stir to blend; remove from the heat.
Beat the egg whites until stiff but not dry and stir them into the hot pure until evenly blended. Spoon into the souffl dish and bake for 20-25 minutes.
Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A.
Knopf, Inc. (c) 1979.