vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Souffle a la Paysanne
From Cookery and housekeeping, 1882
Serves 1
Serve warm.
Presented as published in 1882. 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
626Calories
7 gProtein
93 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories626 kcal
Protein7.1 g
Carbohydrates93 g
Fiber2.3 g
Sugars18 g
Total Fat26 g
Saturated Fat9.4 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat4.7 g
Cholesterol93 mg
Sodium322 mg
Potassium517 mg
Calcium56 mg
Iron2 mg
Magnesium35 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate59 mcg
Choline6.1 mg
Caffeine0 mg
Water228 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 148. The excerpt below is the record exactly as published.
Souffle a la Paysanne. Make a puree of apples, and another of chestnuts, stir a little cream into the chestnut puree, place the apples at the bottom of a shallow dish, then the chest- nuts, cover with meringue
Cook this with the app: pantry check, scaling, and the assistant.