vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Souffle
From Boston Cooking-School cook book, 1896
Serves 1
Chill and serve with whipped cream or Soft Custard.
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
655Calories
23 gProtein
146 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories655 kcal
Protein23 g
Carbohydrates146 g
Sugars100 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.8 mg
Potassium496 mg
Calcium35 mg
Iron1.7 mg
Magnesium30 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate0 mcg
Water268 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 226. The excerpt below is the record exactly as published.
PRUNE SOUFFLE 14% cups stewed*prunes (p. 57), pitted Y cup sugar - 4 egg whites
Cook this with the app: pantry check, scaling, and the assistant.