vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Souffle
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
399Calories
18 gProtein
51 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories399 kcal
Protein18 g
Carbohydrates51 g
Fiber2.5 g
Sugars44 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol308 mg
Sodium200 mg
Potassium683 mg
Calcium354 mg
Iron1.5 mg
Magnesium48 mg
Phosphorus418 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.8 mcg
Vitamin C27 mg
Vitamin A202 mcg
Vitamin E1.1 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate45 mcg
Choline273 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 123. The excerpt below is the record exactly as published.
Apple Souffle. — Stew the apples, add a little lemon juice and peel, line the sides and bottom of the dish two inches thick, make a custard of one pint of milk and three eggs, when cold pour it in middle of the dish; beat the whites to a stiff froth and spread over the top, sprinkle a little sugar
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