vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Alaska Souffle Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Serve at once.
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
611Calories
4 gProtein
17 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories611 kcal
Protein4.4 g
Carbohydrates17 g
Fiber0 g
Sugars1.1 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.8 g
Cholesterol181 mg
Sodium90 mg
Potassium170 mg
Calcium100 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus105 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A9.2 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate7.8 mcg
Choline3.8 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 78. The excerpt below is the record exactly as published.
ALASKA SOUFFLE PUDDING. BAKED ICE CREAM. Prepare one quart of frozen custard ice cream (or use ready frozen brick ice cream). Cut into square portions, steeple form. Have ready pre- pared the meringue No. 93. For each portion prepare a bed of ladyfingers
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