vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Souffle
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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
432Calories
5 gProtein
80 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein4.7 g
Carbohydrates80 g
Fiber2.9 g
Sugars73 g
Total Fat13 g
Saturated Fat5.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol290 mg
Sodium13 mg
Potassium233 mg
Calcium46 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus126 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
Folate37 mcg
Choline218 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 141. The excerpt below is the record exactly as published.
One pint steamed apples, pulped ; one tablespoon melted butter, half cup sugar, whites of six eggs and yolks of three, a slight grating of nutmeg, and a little leinon pee
Cook this with the app: pantry check, scaling, and the assistant.