vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Apricot Souffle, Cold (Soufflé froid aux Abricots)
From Cookery for every household, 1914
Serves 1
Any other fruit puree may be used.
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
813Calories
41 gProtein
110 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories813 kcal
Protein41 g
Carbohydrates110 g
Fiber6.8 g
Sugars82 g
Total Fat27 g
Saturated Fat4.8 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol558 mg
Sodium247 mg
Potassium1438 mg
Calcium167 mg
Iron5.6 mg
Magnesium88 mg
Phosphorus513 mg
Zinc3.2 mg
Copper1 mg
Manganese0.6 mg
Vitamin D3 mcg
Vitamin C64 mg
Vitamin A561 mcg
Vitamin E3.8 mg
Vitamin K8.3 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.2 mg
Folate117 mcg
Choline458 mg
Caffeine0 mg
Water415 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 724. The excerpt below is the record exactly as published.
Apricot Souffle, Cold (Souffld froid aux Abricots) b pt. apricot puree. 3 or 4 eggs. £ oz. gelatine. 2 table-sps. syrup from apricots. 2 oz. sugar. Asqueezeof lemon juice. 2 or 3 drops carmine. Chopped pistachio nuts.
Cook this with the app: pantry check, scaling, and the assistant.