Prune Souffle
From The Edwardsville cook book, 1906
Serve with whipped cream.
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
1081Calories
46 gProtein
94 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories1081 kcal
Protein46 g
Carbohydrates94 g
Fiber16 g
Sugars68 g
Total Fat64 g
Saturated Fat4.9 g
Monounsaturated Fat40 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol0 mg
Sodium1.9 mg
Potassium938 mg
Calcium344 mg
Iron4.8 mg
Magnesium345 mg
Phosphorus615 mg
Zinc4 mg
Copper1.3 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E33 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.2 mg
Niacin (B3)4.6 mg
Folate56 mcg
Choline67 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 33. The excerpt below is the record exactly as published.
PRUNE SOUFFLE. Mrs. J. W. Terry. Twenty large prunes, boiled soft and passed through a colan- der and whipped light. Six whites of eggs, whipped stiff, sweeten prunes with 5 tablespoons sugar, add whipped eggs and I small cup blanched almonds,
Cook this with the app: pantry check, scaling, and the assistant.