Russian Apple Soufflé
From National viands à la mode, 1895
Presented as published in 1895. 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
2023Calories
28 gProtein
474 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2023 kcal
Protein28 g
Carbohydrates474 g
Fiber7.5 g
Sugars330 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium218 mg
Potassium524 mg
Calcium136 mg
Iron3.3 mg
Magnesium27 mg
Phosphorus129 mg
Zinc0.4 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.2 mg
Folate75 mcg
Choline69 mg
Caffeine0 mg
Water415 g
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.
Russian Apple Souffld Take some apple marmalade (about one and a half pound), well flavoured with lemon, let it boil, stirring well ; have ready the whites of eight eggs
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