Soufflé of Different Fruits
From Royal baker and pastry cook, 1913
For hard fruits, cook them first and then press through a sieve.
Presented as published in 1913. 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
1526Calories
57 gProtein
230 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories1526 kcal
Protein57 g
Carbohydrates230 g
Fiber0 g
Sugars223 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.6 g
Omega-30.2 g
Cholesterol1674 mg
Sodium644 mg
Potassium626 mg
Calcium254 mg
Iron8 mg
Magnesium54 mg
Phosphorus891 mg
Zinc5.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D9 mcg
Vitamin C0 mg
Vitamin A720 mcg
Vitamin E4.7 mg
Vitamin K1.4 mcg
Vitamin B60.8 mg
Vitamin B124 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)0.3 mg
Folate212 mcg
Choline1323 mg
Caffeine0 mg
Water343 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 49. The excerpt below is the record exactly as published.
Souffld of Different Fruits. — With fruits of a soft and juicy nature, such as peaches, plums, apricots, bananas, etc. , proceed in this manner: Remove the kernels and press the fruit through a sieve; put what you have thus obtained in a bowl, adding 34 pound pow¬ dered sugar and the whites of 3 eggs ; beat well with an egg-beater for 5 or 6 minutes. Then take the whites of 6 or 7 eggs
Cook this with the app: pantry check, scaling, and the assistant.