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Date Souffle
From Kirmess cook book, 1907
Serves 8
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
283Calories
4 gProtein
41 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein4.4 g
Carbohydrates41 g
Fiber2.3 g
Sugars37 g
Total Fat12 g
Saturated Fat1.3 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol47 mg
Sodium77 mg
Potassium205 mg
Calcium61 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus105 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline38 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 154. The excerpt below is the record exactly as published.
DATE SOUFFLE. Mrs, J. Wm, McKelvey. Two eggs, one cup of sugar, one tablespoonful of flour, one teaspoonful of baking powder, and one cup- ful of English walnuts, quartered, and one cup of dates cut in half
Cook this with the app: pantry check, scaling, and the assistant.