Prune Souffle
From The practical cookbook, 1917
Presented as published in 1917. 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
513Calories
3 gProtein
134 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein3.5 g
Carbohydrates134 g
Fiber0 g
Sugars49 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium6.7 mg
Potassium1005 mg
Calcium69 mg
Iron3.3 mg
Magnesium60 mg
Phosphorus105 mg
Zinc0.7 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A73 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 31. The excerpt below is the record exactly as published.
6 tb. powdered sugar. Make a soft custaj-d, using the milk, egg yolks, granulated sugar, salt, and flavoring. Beat the whites of eggs stiff ; add the powdered sugar a litde at a time, then the fruit gradually, beating all the time. The fruit must be cold when used and the mixture chilled before serving. Heap lightly in a dish and pour the custard round it. Prune whip. Substitute cooked prunes for the apples in Apple snow and flavor the white-of-egg mixture with a few drops of lemon juice. Prune souffle. Additional ingredients : 6 tb, powdered sugar, 1 tb. lemon juice. Make the custard and white-of-egg mixture as for Apple snow (above), using stewed and sifted prunes
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