Soufflé (Tapioca)
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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
722Calories
41 gProtein
61 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein41 g
Carbohydrates61 g
Fiber0.1 g
Sugars53 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol802 mg
Sodium470 mg
Potassium1009 mg
Calcium714 mg
Iron3.7 mg
Magnesium82 mg
Phosphorus889 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.7 mg
Folate94 mcg
Choline675 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 77. The excerpt below is the record exactly as published.
SOUFFLt {TAPIOCA). Ingredients. I tablespoonful Tapioca. i pint of Milk. I oz. of White Sugar. 4 Eggs
Cook this with the app: pantry check, scaling, and the assistant.