Prune Souffle
From The Elm City cook book, 1896
Presented as published in 1896. 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
1661Calories
60 gProtein
293 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories1661 kcal
Protein60 g
Carbohydrates293 g
Fiber32 g
Sugars174 g
Total Fat40 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.9 g
Omega-30.1 g
Cholesterol1488 mg
Sodium577 mg
Potassium3872 mg
Calcium419 mg
Iron11 mg
Magnesium234 mg
Phosphorus1105 mg
Zinc7.2 mg
Copper1.6 mg
Manganese1.5 mg
Vitamin D8 mcg
Vitamin C2.7 mg
Vitamin A817 mcg
Vitamin E6.2 mg
Vitamin K271 mcg
Vitamin B61.6 mg
Vitamin B123.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.7 mg
Niacin (B3)8.8 mg
Folate206 mcg
Choline1222 mg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 21. The excerpt below is the record exactly as published.
PRUNE SOUFFLE. One pound prunes soaked all night, stewed and sweetened, stone and mash. Beat the whites of eight eggs
Cook this with the app: pantry check, scaling, and the assistant.