French Prune Souffle

Name: French Prune Souffle
Ingredients: 1/4 pound of prunes; yolks of 3 eggs; 3 tablespoonfuls of pulverized sugar; 1 teaspoonful of vanilla; the whites of the eggs beaten stiff

From 365 foreign dishes, 1908

Presented as published in 1908. 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

860Calories

40 gProtein

113 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories860 kcal

Protein40 g

Carbohydrates113 g

Fiber8.1 g

Sugars83 g

Total Fat29 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1116 mg

Sodium429 mg

Potassium1252 mg

Calcium218 mg

Iron6.3 mg

Magnesium83 mg

Phosphorus673 mg

Zinc4.4 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D6 mcg

Vitamin C0.7 mg

Vitamin A524 mcg

Vitamin E3.6 mg

Vitamin K68 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)2.4 mg

Folate146 mcg

Choline893 mg

Caffeine0 mg

Water266 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 17. The excerpt below is the record exactly as published.

French Prune Souffle. Cook J4 pound of prunes until soft; re- move the stones and cut the prunes into small pieces. Mix with some chopped nuts and the yolks of 3 eggs well beaten with 3 tablespoon- fuls of pulverized sugar. Add 1 teaspoonful of vanilla and the whites of the eggs beaten stiff

Cook this with the app: pantry check, scaling, and the assistant.