vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Soufflé
From Lowney's cook book, 1907
Serves 3
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
428Calories
11 gProtein
100 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein11 g
Carbohydrates100 g
Fiber3 g
Sugars90 g
Total Fat7.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol21 mg
Sodium1.9 mg
Potassium240 mg
Calcium15 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate6.7 mcg
Choline9.3 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 86. The excerpt below is the record exactly as published.
3 cups quartered apples 3 egg yolks 2 tablespoons butter 6 egg whites I cup sugar nutmeg and lemon juice Steam apples; add butter, sugar, yolks of eggs and flavoring. Cool, cut and fold in beaten whites, turn into buttered pudding dish, and bake forty-five minutes in a moderate oven. Serve with sugar and cream. Scalloped Apple 1 cup sugar
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