Prune Soufflé
From A second Dudley book of cookery and other recipes, 1914
Chopped almonds can be added; serve with whipped cream.
Presented as published in 1914. 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
1444Calories
55 gProtein
233 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories1444 kcal
Protein55 g
Carbohydrates233 g
Fiber16 g
Sugars173 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.8 g
Omega-30.1 g
Cholesterol1488 mg
Sodium573 mg
Potassium2214 mg
Calcium322 mg
Iron9.2 mg
Magnesium141 mg
Phosphorus948 mg
Zinc6.2 mg
Copper0.9 mg
Manganese0.8 mg
Vitamin D8 mcg
Vitamin C1.4 mg
Vitamin A728 mcg
Vitamin E5.2 mg
Vitamin K136 mcg
Vitamin B61.1 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.2 mg
Niacin (B3)4.6 mg
Folate197 mcg
Choline1199 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 84. The excerpt below is the record exactly as published.
PRUNE SOUFFLE T)EAT the yolks of four eggs to a cream with three ounces of castor sugar, and mix them with half a pound of prunes which have been pre- viously stewed, drained, the stones removed and cut up. Add at the last the stiffly whipped whites of the eggs
Cook this with the app: pantry check, scaling, and the assistant.