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Souffle of Apples
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 5
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
920Calories
6 gProtein
225 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories920 kcal
Protein6 g
Carbohydrates225 g
Fiber2.7 g
Sugars175 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium78 mg
Potassium188 mg
Calcium49 mg
Iron1.2 mg
Magnesium9.9 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline25 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 63. The excerpt below is the record exactly as published.
SOUFFLE OF APPLES. Take one quart of prepared Apple Marmalade No, I. Make a firm meringue from % pint of whites of eggs and 10 ounces of sugar, flavor lemon
Cook this with the app: pantry check, scaling, and the assistant.