vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Souffle
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
619Calories
29 gProtein
72 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein29 g
Carbohydrates72 g
Fiber2.5 g
Sugars67 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium1038 mg
Calcium666 mg
Iron1.9 mg
Magnesium78 mg
Phosphorus711 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C9.5 mg
Vitamin A320 mcg
Vitamin E1.4 mg
Vitamin K1.4 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.8 mg
Folate47 mcg
Choline387 mg
Caffeine0 mg
Water666 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 56. The excerpt below is the record exactly as published.
APPLE SOUFFLE— Mrs. E. B. Mahon. Stew the apples, add a little grated lemon peel, the juice, also sugar to sweeten; line the sides and bottom of the dish about 2 inches thick. IVJake a boiled custard with 1 pint of milk, 2 eggs
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