Apple Souffle Pudding

Name: Apple Souffle Pudding
Ingredients: six or seven fine juicy apples; one cup fine bread-crumbs; four eggs; one cup sugar; two tablespoons butter; nutmeg; a little grated lemon peel

From Home dissertations, 1891

Keep covered until ten minutes before serving.

Presented as published in 1891. 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

1579Calories

28 gProtein

340 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1579 kcal

Protein28 g

Carbohydrates340 g

Fiber14 g

Sugars311 g

Total Fat43 g

Saturated Fat6.5 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol807 mg

Sodium289 mg

Potassium1257 mg

Calcium172 mg

Iron4.4 mg

Magnesium68 mg

Phosphorus520 mg

Zinc3.2 mg

Copper0.5 mg

Manganese0.5 mg

Vitamin D4 mcg

Vitamin C43 mg

Vitamin A342 mcg

Vitamin E2.6 mg

Vitamin K7.1 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.1 mg

Folate94 mcg

Choline625 mg

Caffeine0 mg

Water1093 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 141. The excerpt below is the record exactly as published.

APPLE SOUFFLE PUDDING. Take six or seven fine juicy apples, one cup fine bread-crumbs, four eggs, one cup sugar, two tablespoons butter, nutmeg, and a little grated lemon peel

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