Apple Souffle

Name: Apple Souffle
Ingredients: Chop 8 apples; a tablespoonful of cold water; 1/4 pound of white sugar; a piece of lemon peel; the whites of 6 eggs

From 365 desserts, 1900

Presented as published in 1900. 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

1604Calories

43 gProtein

315 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1604 kcal

Protein43 g

Carbohydrates315 g

Fiber29 g

Sugars264 g

Total Fat31 g

Saturated Fat9.7 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.4 g

Omega-30.1 g

Cholesterol1116 mg

Sodium434 mg

Potassium1872 mg

Calcium376 mg

Iron7.1 mg

Magnesium109 mg

Phosphorus764 mg

Zinc4.9 mg

Copper0.8 mg

Manganese0.6 mg

Vitamin D6 mcg

Vitamin C187 mg

Vitamin A512 mcg

Vitamin E4.1 mg

Vitamin K9.5 mcg

Vitamin B61.2 mg

Vitamin B122.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)1.9 mg

Folate154 mcg

Choline939 mg

Caffeine0 mg

Water1573 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 32. The excerpt below is the record exactly as published.

Apple Souffle. Chop 8 apples, put them in a stew-pan with a tablespoonful of cold water, j4 a pound of white sugar, and a piece of lemon peel, boil to a marmalade stirring all the time. Beat lightly with a little sugar the whites of 6 eggs

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