Cherry Souffle
From The Federation cook book, 1910
Recipe attributed to Mrs. Mary Bradshaw.
Presented as published in 1910. 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
377Calories
13 gProtein
82 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories377 kcal
Protein13 g
Carbohydrates82 g
Fiber1.6 g
Sugars51 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.9 mg
Potassium71 mg
Calcium14 mg
Iron0.5 mg
Magnesium5 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.7 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 18. The excerpt below is the record exactly as published.
Cherry Souffle 1 cup seeded cherries 1 half lemon 4 tablespoons sugar Whites of 4 eggs Three tablespoons cornstarch
Cook this with the app: pantry check, scaling, and the assistant.