Apricot Soufflé

Name: Apricot Soufflé
Ingredients: 3 eggs; Apricot pulp, 1 cup; Thick white sauce, 1/4 cup; Salt, 1 teaspoon; Sugar, 1 cup

From Use and preparation of food, 1919

Presented as published in 1919. 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

1219Calories

25 gProtein

235 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories1219 kcal

Protein25 g

Carbohydrates235 g

Fiber4.9 g

Sugars226 g

Total Fat24 g

Saturated Fat6.9 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat5.5 g

Omega-30.1 g

Cholesterol562 mg

Sodium2784 mg

Potassium917 mg

Calcium188 mg

Iron4 mg

Magnesium51 mg

Phosphorus411 mg

Zinc2.7 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D3.8 mcg

Vitamin C24 mg

Vitamin A548 mcg

Vitamin E3.9 mg

Vitamin K9 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.9 mg

Folate99 mcg

Choline457 mg

Caffeine0 mg

Water362 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 21. The excerpt below is the record exactly as published.

APKICOT SOUFFL^. 3 eggs. Apricot pulp, 1 cup. Thick white sauce, 4 cup. Salt, i teaspoon. Sugar, i cup

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