Walnut and Prune Souffle
From Australian sunshine cookery book for every housewife, 1920
Presented as published in 1920. 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
996Calories
22 gProtein
90 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories996 kcal
Protein22 g
Carbohydrates90 g
Fiber4.5 g
Sugars78 g
Total Fat57 g
Saturated Fat5 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat40 g
Cholesterol0 mg
Sodium183 mg
Potassium410 mg
Calcium75 mg
Iron1.9 mg
Magnesium124 mg
Phosphorus307 mg
Zinc2.3 mg
Copper1 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate0.8 mcg
Choline0.5 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 7. The excerpt below is the record exactly as published.
Walnut and Prune Souffle. 3 egg whites. 4 teaspoon vanilla essence. 1-3rd cup sugar. . 2-3rd cup coarsely chopped | 1 cup prune pulp. walnuts. 4 teaspoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.