vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Soufflé
From The home cook book, 1905
Serves 1
Other fruits can be used instead of bananas.
Presented as published in 1905. 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
663Calories
19 gProtein
125 gCarbs
10 gFat
Full nutrition (28 nutrients)
Calories663 kcal
Protein19 g
Carbohydrates125 g
Fiber6.1 g
Sugars95 g
Total Fat10 g
Saturated Fat5.1 g
Monounsaturated Fat1.8 g
Cholesterol26 mg
Sodium5.5 mg
Potassium1199 mg
Calcium34 mg
Iron0 mg
Magnesium102 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin C44 mg
Vitamin A3.6 mcg
Vitamin K1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.4 mg
Folate50 mcg
Water415 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 145. The excerpt below is the record exactly as published.
BANANA SOUFFLfi Peel first, then mash with a wooden punch stick or with a silver fork three ripe bananas. Add three tablespoons of sugar and afterward the whites of three eggs beaten to a stiff froth. Put in a buttered baking dish and set in a well- heated oven for ten to fifteen minutes. Serve hot with cream
Cook this with the app: pantry check, scaling, and the assistant.