vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Quince Souffle
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
373Calories
18 gProtein
48 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein18 g
Carbohydrates48 g
Fiber4.4 g
Sugars13 g
Total Fat14 g
Saturated Fat5.4 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol387 mg
Sodium197 mg
Potassium768 mg
Calcium231 mg
Iron3.4 mg
Magnesium46 mg
Phosphorus363 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C34 mg
Vitamin A203 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate54 mcg
Choline316 mg
Caffeine0 mg
Water372 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 99. The excerpt below is the record exactly as published.
QUINCE SOUFFLE, 1 pt. stewed quinces 1 teaspoonful of cornflour 4 eggs 1 tablespoonful of sugar ^ a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.