vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple and Macaroon Souffle
From How we cook in Tennessee .., 1906
Serves 6
Serve immediately.
Presented as published in 1906. 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
530Calories
7 gProtein
57 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein7.2 g
Carbohydrates57 g
Fiber1.7 g
Sugars46 g
Total Fat31 g
Saturated Fat15 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.3 g
Cholesterol40 mg
Sodium93 mg
Potassium188 mg
Calcium79 mg
Iron0.3 mg
Magnesium23 mg
Phosphorus45 mg
Zinc1.1 mg
Copper0.1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline3.8 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 142. The excerpt below is the record exactly as published.
Maple and Macaroon Souffle.— Pound one and one-half cup- fuls of macaroons ; measure after pounding. Add one cupful of scalding cream ; when cool stir in one cupful of maple syrup, a few grains of salt and the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.