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Apricot Souffle
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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
621Calories
19 gProtein
106 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein19 g
Carbohydrates106 g
Fiber0.8 g
Sugars105 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium214 mg
Potassium313 mg
Calcium90 mg
Iron2.8 mg
Magnesium22 mg
Phosphorus306 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C4 mg
Vitamin A278 mcg
Vitamin E1.9 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate74 mcg
Choline442 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 65. The excerpt below is the record exactly as published.
APRICOT SOUFFLE. Put one can of apricots through a colander, then beat in a saucepan with V2 cup of sugar. Beat the whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.