Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Cherry pur?e
1 tb Fresh lemon juice
3 Egg whites
1 Pinch of salt
Sugar to taste

Pit and pur?e enough sour cherries to make 3/4 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 pur?e 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 pur?e 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.

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