Apricot Souffle
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
1575Calories
41 gProtein
307 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1575 kcal
Protein41 g
Carbohydrates307 g
Fiber1.4 g
Sugars211 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium608 mg
Potassium764 mg
Calcium259 mg
Iron7.5 mg
Magnesium54 mg
Phosphorus608 mg
Zinc4.1 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C40 mg
Vitamin A525 mcg
Vitamin E3.7 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.4 mg
Folate146 mcg
Choline884 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 49. The excerpt below is the record exactly as published.
APRICOT SOUFFLE. Souffle aux Abricots. 1 lb. pot of apricot jam. 6 whites of eggs. 1 tablespoonful castor sugar. A little vanilla sugar
Cook this with the app: pantry check, scaling, and the assistant.