vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Soufflé
From Around-the-world cook book, 1913
Serves 2
Presented as published in 1913. 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
628Calories
11 gProtein
113 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein11 g
Carbohydrates113 g
Fiber7.3 g
Sugars97 g
Total Fat19 g
Saturated Fat9.3 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol308 mg
Sodium109 mg
Potassium582 mg
Calcium81 mg
Iron2 mg
Magnesium31 mg
Phosphorus209 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C45 mg
Vitamin A222 mcg
Vitamin E1.4 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate41 mcg
Choline241 mg
Caffeine0 mg
Water494 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 76. The excerpt below is the record exactly as published.
Tart apples, 5, Melted butter, 2 tablespoons, Sugar, % cup, Eggs, 3, Lemon (juice and grated rind), 1, Nutmeg.
Cook this with the app: pantry check, scaling, and the assistant.