Prune Souffle
From Canadian cook book, 1924
The mixture may be served without cooking; pile lightly in serving dishes.
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
2309Calories
40 gProtein
537 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories2309 kcal
Protein40 g
Carbohydrates537 g
Fiber48 g
Sugars361 g
Total Fat22 g
Saturated Fat6.9 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol744 mg
Sodium308 mg
Potassium5274 mg
Calcium414 mg
Iron9.9 mg
Magnesium307 mg
Phosphorus867 mg
Zinc5.6 mg
Copper2.1 mg
Manganese2.1 mg
Vitamin D4 mcg
Vitamin C10 mg
Vitamin A585 mcg
Vitamin E5 mg
Vitamin K405 mcg
Vitamin B61.7 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.2 mg
Niacin (B3)13 mg
Folate124 mcg
Choline658 mg
Caffeine0 mg
Water613 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 50. The excerpt below is the record exactly as published.
1 tb. lemon juice. 1. Wash prunes thoroughly in warm water. 2. Add cold water; soak over night. 3. Cook below boiling, in the water in which they were soaked, until tender. PKUITS 171 4. Add sugar, cook 5 mins. longer, remove from heat; add lemon juice. Note. — Dried fruits, as apricots, apples and prunes, require long soaking; cook below boiling and add sugar when the fruit is tender. PRUNE SOUFFLE. 3 }/2 lb. prunes. 2 tb. 1 c. cold water. 1 tb. ^ c. sugar. 14 tb. lemon juice ¥2 4 whites of eggs
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Cook this with the app: pantry check, scaling, and the assistant.