vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Quince Souffle
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
534Calories
21 gProtein
76 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein21 g
Carbohydrates76 g
Fiber1.9 g
Sugars62 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium239 mg
Potassium680 mg
Calcium369 mg
Iron2.4 mg
Magnesium48 mg
Phosphorus459 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C13 mg
Vitamin A240 mcg
Vitamin E1.2 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate50 mcg
Choline338 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 49. The excerpt below is the record exactly as published.
QUINCE SOUFFLE. Quinces, 7. Sugar, y2 cup. Eggs, 4. Cinnamon, !/4 teaspoon. Milk, 1 pint. Ginger, 14 teaspoon.
Cook this with the app: pantry check, scaling, and the assistant.