Prune Souffle

Name: Prune Souffle
Ingredients: 18 large stewed prunes; the whites of 8 eggs; 7 tblsps. of powdered sugar

From The Memorial Hall cook book, 1919

Recipe contributed by L. W. M.

Presented as published in 1919. 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

572Calories

50 gProtein

3 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories572 kcal

Protein50 g

Carbohydrates2.9 g

Fiber0 g

Sugars1.5 g

Total Fat38 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1488 mg

Sodium568 mg

Potassium552 mg

Calcium224 mg

Iron7 mg

Magnesium48 mg

Phosphorus792 mg

Zinc5.2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A640 mcg

Vitamin E4.2 mg

Vitamin K1.2 mcg

Vitamin B60.7 mg

Vitamin B123.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)0.3 mg

Folate188 mcg

Choline1176 mg

Caffeine0 mg

Water305 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 27. The excerpt below is the record exactly as published.

Prune Souffle (Delicious) Stone 18 large stewed prunes, chop fine, and beat them into a meringue made of the whites of 8 eggs and 7 tblsps. of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.