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Maple Souffle
From How we cook in Tennessee .., 1906
Serves 4
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
392Calories
9 gProtein
57 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories392 kcal
Protein8.8 g
Carbohydrates57 g
Fiber0 g
Sugars47 g
Total Fat23 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol24 mg
Sodium10 mg
Potassium175 mg
Calcium82 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus9.8 mg
Zinc1.2 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.5 mg
Folate9.4 mcg
Choline1.2 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 4 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 Souffle.— Melt three tablespoonfuls of butter, add three level tablespoonfuls of flour and when frothy, also, gradually, one cup of thin maple syrup. When the mixture boils remove from the fire and slowly pour over the well-beaten yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.