vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Soufflé
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Any fruit may be used instead of prunes.
Presented as published in 1902. 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
765Calories
24 gProtein
146 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories765 kcal
Protein24 g
Carbohydrates146 g
Fiber16 g
Sugars87 g
Total Fat15 g
Saturated Fat4.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium218 mg
Potassium1871 mg
Calcium182 mg
Iron4.7 mg
Magnesium111 mg
Phosphorus454 mg
Zinc2.9 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D3 mcg
Vitamin C1.4 mg
Vitamin A328 mcg
Vitamin E2.6 mg
Vitamin K135 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.4 mg
Folate80 mcg
Choline464 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 166. The excerpt below is the record exactly as published.
the whites of six eggs until they are light and add to the yolks. Mix thoroughly and pour in a baking dish. Bake in a quick oven. When cooked, sprinkle with granulated sugar and serve at once. Lexnon Soufflé Boil one cup of milk or cream with half a tablespoonful of butter. Mix one cup of sifted flour with one cup of boiled milk. Stir it into the boiled milk. Keep stirring till ali is free from the bottom of the saucepan. When cool, stir in half a tablespoonfiQ of butter which has been creamed, six table- spoonfuls of granulated sugar, and the yolks of eight eggs stirred in one by one. Flavor with wine and the juice of one lemon. Then add the stiffly beaten whites of eggs. Mix thoroughly, pour into dish, and bake for thirty minutes. Pruné Soufflé Stew one pound of prunes till very soft. Then rub them through a colander and sweeten to taste. Beat the whites of HOT PUDDIKOS, CU8TABD8, 80UFFLÉ8, ETC. 803 six eggs very stiff and add one teaspoonful of vanilla
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