Frenchvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Souffle
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
138Calories
7 gProtein
14 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories138 kcal
Protein7.3 g
Carbohydrates14 g
Fiber0.8 g
Sugars12 g
Total Fat6.4 g
Saturated Fat3.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol108 mg
Sodium82 mg
Potassium276 mg
Calcium168 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus180 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C5.5 mg
Vitamin A80 mcg
Vitamin E0.4 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline97 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 94. The excerpt below is the record exactly as published.
APPLE SOUFFLE. Mrs. A. N. Arnold. Stew the apples ; add a little grated lemon peel and juice; line the sides and bottom of the dish about two inches thick. Make a boiled custard with one pint of milk and two eggs
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