vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Souffle
From The New century cook book, 1899
Serves 1
Serve warm.
Presented as published in 1899. 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
1020Calories
6 gProtein
266 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1020 kcal
Protein6.1 g
Carbohydrates266 g
Fiber14 g
Sugars238 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium1569 mg
Calcium180 mg
Iron3.3 mg
Magnesium95 mg
Phosphorus155 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K18 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate28 mcg
Choline28 mg
Caffeine0 mg
Water277 g
As published
This recipe was extracted from The New century cook book (1899), page 117. The excerpt below is the record exactly as published.
Pineapple Souffle. One can of sliced pineapple or one whole, one-fourth pound raisins (seeded), one-half dozen figs, chopped; two ounces citron, sliced thin; one-fourth pound sugar; one teaspoonful corn starch
Cook this with the app: pantry check, scaling, and the assistant.