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Prune Souffle

Name: Prune Souffle
Yield: 1 servings
Ingredients: One-fourth pound of prunes; one-fourth pound of sugar; whites of five eggs beaten to a stiff foam

From Kirmess cook book, 1907

Serves 1

Presented as published in 1907. 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

846Calories

29 gProtein

191 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories846 kcal

Protein29 g

Carbohydrates191 g

Fiber8.1 g

Sugars156 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium3.4 mg

Potassium832 mg

Calcium50 mg

Iron1.1 mg

Magnesium47 mg

Phosphorus78 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A44 mcg

Vitamin E0.5 mg

Vitamin K67 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)2.1 mg

Folate4.5 mcg

Choline11 mg

Caffeine0 mg

Water251 g

As published

This recipe was extracted from Kirmess cook book (1907), page 154. The excerpt below is the record exactly as published.

PRUNE SOUFFLE. Miss Rita Qray, New York. One-fourth pound of prunes, one-fourth pound of sugar, whites of five eggs beaten to a stiff foam

Cook this with the app: pantry check, scaling, and the assistant.