vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Souffle
From Delicacies, 1929
Serves 1
Presented as published in 1929. 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
1000Calories
33 gProtein
231 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1000 kcal
Protein33 g
Carbohydrates231 g
Fiber21 g
Sugars147 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.1 mg
Potassium2203 mg
Calcium130 mg
Iron2.8 mg
Magnesium124 mg
Phosphorus207 mg
Zinc1.3 mg
Copper0.8 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A117 mcg
Vitamin E1.3 mg
Vitamin K179 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.7 mg
Folate12 mcg
Choline30 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 58. The excerpt below is the record exactly as published.
Prune Souffle 12 large prunes 5 egg whites ?4 cup powdered sugar 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.