vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Souffle
From The Rural cook book, 1907
Serves 1
Apples should be about an inch thick at the bottom and sides.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
600Calories
22 gProtein
74 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein22 g
Carbohydrates74 g
Fiber3.4 g
Sugars36 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol426 mg
Sodium236 mg
Potassium945 mg
Calcium649 mg
Iron1.5 mg
Magnesium65 mg
Phosphorus639 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.5 mcg
Vitamin C1.6 mg
Vitamin A287 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.7 mg
Folate50 mcg
Choline366 mg
Caffeine0 mg
Water589 g
As published
This recipe was extracted from The Rural cook book (1907), page 57. The excerpt below is the record exactly as published.
Apple Souffle.— Stew the apples as if for sauce, adding a little lemon pee! and juice. Spread the slewed apples high around a baking dish. Make a custard of the yolks of two eggs, a pint of milk, a pinch of cinnamon and a tablespoonful of sugar
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