German Souffle
From 365 desserts, 1900
Presented as published in 1900. 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
463Calories
24 gProtein
23 gCarbs
30 gFat
Full nutrition (30 nutrients)
Calories463 kcal
Protein24 g
Carbohydrates23 g
Sugars23 g
Total Fat30 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium185 mg
Potassium731 mg
Calcium599 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E3.1 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Water456 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 31. The excerpt below is the record exactly as published.
German Souffle. Put a thick layer of stewed apples at the bottom of a dish. Make a custard with the well beaten yokes of 3 eggs, a pint of milk and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.