Apricot Souffle

Name: Apricot Souffle
Ingredients: 6 ozs. of castor sugar; 2 ozs. of butter; 3 ozs. of potato flour; ^ pint of milk or cream; 6 eggs; 10 ripe apricots

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

2415Calories

54 gProtein

296 gCarbs

164 gFat

Full nutrition (34 nutrients)

Calories2415 kcal

Protein54 g

Carbohydrates296 g

Fiber13 g

Sugars211 g

Total Fat164 g

Saturated Fat59 g

Monounsaturated Fat30 g

Polyunsaturated Fat6.2 g

Omega-30.1 g

Cholesterol1500 mg

Sodium534 mg

Potassium2551 mg

Calcium434 mg

Iron8.1 mg

Magnesium147 mg

Phosphorus979 mg

Zinc5.7 mg

Copper0.7 mg

Manganese0.7 mg

Vitamin D6 mcg

Vitamin C43 mg

Vitamin A864 mcg

Vitamin E6.9 mg

Vitamin K20 mcg

Vitamin B61.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)5.8 mg

Folate198 mcg

Choline927 mg

Caffeine0 mg

Water731 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 56. The excerpt below is the record exactly as published.

APRICOT SOUFFLE. INGREDIENTS. 6 ozs. of castor sugar 2 ozs. of butter 3 ozs. of potato flour ^ pint of milk or cream 6 eggs 10 ripe apricots

Cook this with the app: pantry check, scaling, and the assistant.