Fruit Souffle
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
443Calories
24 gProtein
56 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein24 g
Carbohydrates56 g
Fiber25 g
Sugars27 g
Total Fat16 g
Saturated Fat4.8 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol558 mg
Sodium279 mg
Potassium1028 mg
Calcium112 mg
Iron6.4 mg
Magnesium86 mg
Phosphorus457 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C71 mg
Vitamin A391 mcg
Vitamin E1.6 mg
Vitamin K2.1 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)3.7 mg
Folate104 mcg
Choline459 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 50. The excerpt below is the record exactly as published.
fruit souffles. Whips are the same combinations unbaked and piled lightly in glasses for serving. Essentials for Successful Souffles Good eggs. Stiffly beaten whites. Buttered molds, - - buttered and sugared for fruit souffles. Very moderate oven. 1 Also called Standard Portion (S. P.). 114 LABORATORY MANUAL OF FOODS AND COOKERY Souffles Varieties : I. Made with a white sauce : a. Meat, fish, rice, cheese. b. Custard. II. Made without a white sauce : a. Vegetable. b. Fruit. Fruit Souffle Ingredients : f c. pulp sweetened 3 egg whites salt
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