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Peach Souffle
From Mary Jane's cook book, 1916
Serves 6
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
No method was recorded for this recipe.
Nutrition per serving
249Calories
8 gProtein
44 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein8.2 g
Carbohydrates44 g
Fiber1.7 g
Sugars19 g
Total Fat6.2 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol98 mg
Sodium300 mg
Potassium113 mg
Calcium81 mg
Iron2.3 mg
Magnesium19 mg
Phosphorus112 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate53 mcg
Choline79 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 50. The excerpt below is the record exactly as published.
PEACH SOUFFLE. Butter, 1 tablespoon. Bread crumbs, 2 cups. Flour, 1 tablespoon. Sugar, 1/2 cup. Peaches, 1 can. Eggs, 3.
Cook this with the app: pantry check, scaling, and the assistant.