vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Souffle
From Mary Jane's cook book, 1916
Serves 1
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
Nutrition per serving
940Calories
30 gProtein
172 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories940 kcal
Protein30 g
Carbohydrates172 g
Fiber16 g
Sugars112 g
Total Fat20 g
Saturated Fat6.5 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium1943 mg
Calcium210 mg
Iron5.6 mg
Magnesium118 mg
Phosphorus553 mg
Zinc3.6 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D4 mcg
Vitamin C1.4 mg
Vitamin A408 mcg
Vitamin E3.1 mg
Vitamin K136 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.4 mg
Folate103 mcg
Choline611 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 55. The excerpt below is the record exactly as published.
PRUNE SOUFFLE. Prunes, l/2 pound. Eggs, 4. Powdered sugar, 3 tablespoons. Vanilla, 1 teaspoon. Salt
Cook this with the app: pantry check, scaling, and the assistant.