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Souffle aux Prunes
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
668Calories
14 gProtein
139 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein14 g
Carbohydrates139 g
Fiber10 g
Sugars102 g
Total Fat17 g
Saturated Fat2.7 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol296 mg
Sodium111 mg
Potassium1062 mg
Calcium125 mg
Iron3.2 mg
Magnesium80 mg
Phosphorus274 mg
Zinc1.8 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D1.5 mcg
Vitamin C27 mg
Vitamin A165 mcg
Vitamin E3.2 mg
Vitamin K68 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.8 mg
Folate55 mcg
Choline238 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 441. The excerpt below is the record exactly as published.
Souffle aux Prunes {Prune Souffle). — ^ lb. good-sized 'prunes, 1 lemon, 4 oz. caster sugar, 3 eggs, 1 tablespoonf ul flour, \ oz. fresh butter, | oz. sweet almonds blanched and peeled.
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