vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Apple Souffle

Name: Apple Souffle
Yield: 2 servings
Ingredients: One pint of steamed apple; one table-spoonful of melted butter; half a cupful of sugar; the whites of six eggs; the yolks of three; a slight grating of nutmeg

From Miss Parloa's new cook book and marketing guide, 1880

Serves 2

Presented as published in 1880. 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

438Calories

5 gProtein

80 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories438 kcal

Protein4.8 g

Carbohydrates80 g

Fiber3.2 g

Sugars73 g

Total Fat13 g

Saturated Fat6.2 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol290 mg

Sodium14 mg

Potassium237 mg

Calcium48 mg

Iron0.9 mg

Magnesium13 mg

Phosphorus128 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.4 mcg

Vitamin C9 mg

Vitamin A148 mcg

Vitamin E0.9 mg

Vitamin K2 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate38 mcg

Choline218 mg

Caffeine0 mg

Water209 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 129. The excerpt below is the record exactly as published.

Apple Souffle, One pint of steamed apple, one table-spoonful of melted butter, half a cupful of sugar, the whites of six eggs and the yolks of three, a slight grating of nutmeg

Cook this with the app: pantry check, scaling, and the assistant.