Apple Souffle

Name: Apple Souffle
Ingredients: two pounds of good apples; four ounces of loaf sugar; the yelks of six eggs; two ounces of powdered sugar; one pint of boiling milk

From Cooks in clover, 1889

Mrs. A. H. Wallis.

Presented as published in 1889. 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

1522Calories

40 gProtein

288 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1522 kcal

Protein40 g

Carbohydrates288 g

Fiber12 g

Sugars261 g

Total Fat30 g

Saturated Fat9.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.1 g

Omega-30.1 g

Cholesterol1116 mg

Sodium428 mg

Potassium1234 mg

Calcium215 mg

Iron6 mg

Magnesium73 mg

Phosphorus694 mg

Zinc4.3 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D6 mcg

Vitamin C36 mg

Vitamin A498 mcg

Vitamin E3.6 mg

Vitamin K6.3 mcg

Vitamin B60.8 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)1.1 mg

Folate141 mcg

Choline913 mg

Caffeine0 mg

Water1015 g

As published

This recipe was extracted from Cooks in clover (1889), page 50. The excerpt below is the record exactly as published.

Apple Souffle. — Peel and cut two pounds of good apples; stew them until tender, with four ounces of loaf sugar. Make a custard with the yelks of six eggs, adding two ounces of powdered sugar and one pint of boiling milk

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