vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Simple Soufflé
From Fruit recipes, 1907
Serves 1
Presented as published in 1907. 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
529Calories
38 gProtein
28 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories529 kcal
Protein38 g
Carbohydrates28 g
Fiber0 g
Sugars27 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium432 mg
Potassium419 mg
Calcium169 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C3.8 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 11. The excerpt below is the record exactly as published.
Simple Souffié Separate six eggs; add a pinch of salt to the whites and whip till ‘“‘dry.”” Whip separately three of the yolks then fold in lightly with the whites, adding a tablespoon of any fruit juice and sprinkling sugar over the top
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