vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Souffle
From The New century cook book, 1899
Serves 2
Serve warm.
Presented as published in 1899. 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
1002Calories
21 gProtein
206 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1002 kcal
Protein21 g
Carbohydrates206 g
Fiber8.1 g
Sugars173 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium218 mg
Potassium1040 mg
Calcium134 mg
Iron3.8 mg
Magnesium64 mg
Phosphorus375 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C0.7 mg
Vitamin A284 mcg
Vitamin E2.1 mg
Vitamin K68 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.2 mg
Folate75 mcg
Choline452 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 116. The excerpt below is the record exactly as published.
Prune Souffle. One-half pound prunes boiled thoroughly, chopped very fine; crack the stones and chop the nuts very fine and add to the prunes whites of six eggs beaten stiff; add two cups of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.