vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Quince Soufflé
From The national course in home economics, 1917
Serves 1
Miss Stahl
Presented as published in 1917. 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
738Calories
41 gProtein
65 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories738 kcal
Protein41 g
Carbohydrates65 g
Fiber0.5 g
Sugars62 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol802 mg
Sodium471 mg
Potassium1057 mg
Calcium715 mg
Iron3.7 mg
Magnesium84 mg
Phosphorus892 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C3.8 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.7 mg
Folate95 mcg
Choline675 mg
Caffeine0 mg
Water603 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 226. The excerpt below is the record exactly as published.
QUINCE SOUFFL^. Stew a few quinces until soft, slightly sweeten and pass through a colander. Put into a glass dish and cover with a custard made of one pint of milk, two yolks of eggs and three tablespoonfuls of sugar. Whip whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.