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Prune Souffle a Turkish Dainty
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
596Calories
18 gProtein
111 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein18 g
Carbohydrates111 g
Fiber8.1 g
Sugars81 g
Total Fat12 g
Saturated Fat4 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol465 mg
Sodium180 mg
Potassium1003 mg
Calcium119 mg
Iron3.3 mg
Magnesium62 mg
Phosphorus326 mg
Zinc2.1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C0.7 mg
Vitamin A244 mcg
Vitamin E1.8 mg
Vitamin K68 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.2 mg
Folate63 mcg
Choline379 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 65. The excerpt below is the record exactly as published.
PRUNE SOUFFLE A TURKISH DAINTY. One-half pound prunes, whites of 5 eggs, 6 tablespoons granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.