Prune Souffle
From Carolina cookery from Quaker kitchens, 1924
Incomplete recipe.
Presented as published in 1924. 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
2044Calories
45 gProtein
498 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2044 kcal
Protein45 g
Carbohydrates498 g
Fiber32 g
Sugars374 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium11 mg
Potassium3324 mg
Calcium197 mg
Iron4.3 mg
Magnesium187 mg
Phosphorus313 mg
Zinc2 mg
Copper1.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A177 mcg
Vitamin E2 mg
Vitamin K270 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)8.5 mg
Folate18 mcg
Choline46 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 27. The excerpt below is the record exactly as published.
PRUNE SOUFFLE 1 lb. prunes 1 cup sugar 11 egg whites
Cook this with the app: pantry check, scaling, and the assistant.