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Apricot Souffle
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
893Calories
18 gProtein
195 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories893 kcal
Protein18 g
Carbohydrates195 g
Fiber0 g
Sugars101 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium158 mg
Potassium2238 mg
Calcium126 mg
Iron9 mg
Magnesium84 mg
Phosphorus376 mg
Zinc2.4 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C11 mg
Vitamin A878 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.1 mg
Folate52 mcg
Choline294 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 86. The excerpt below is the record exactly as published.
APEICOT SOUFFLE. ^ lb. Mildura apricats or 1 tin 1 cupful boiled rice of preserved ones Small cupful sugar 4 eggs Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.