Almond Souffle
From The pudding and pastry book, 1900
Presented as published in 1900. 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
3685Calories
99 gProtein
674 gCarbs
68 gFat
Full nutrition (25 nutrients)
Calories3685 kcal
Protein99 g
Carbohydrates674 g
Fiber12 g
Sugars126 g
Total Fat68 g
Saturated Fat4.3 g
Monounsaturated Fat35 g
Polyunsaturated Fat13 g
Sodium15 mg
Potassium1759 mg
Calcium419 mg
Iron43 mg
Magnesium475 mg
Phosphorus1305 mg
Zinc8.2 mg
Copper2.1 mg
Manganese7.6 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Thiamin (B1)6.6 mg
Riboflavin (B2)3 mg
Niacin (B3)50 mg
Folate1089 mcg
Water72 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 13. The excerpt below is the record exactly as published.
Almond Souffle . . . . .62 Chocolate Souffle • 62 j) „ with Almonds . . .63 Cream Souffle 64 Lemon Souffid . . . . .64 CO General Directions Do not more than half fill the tin. Tie a piece of buttered paper right round the outside of the tin, letting it project about two inches above the tin. Set the souffle dish in a vessel of simmering water, which should reach half way up the souffle tin and which should boil gently and be replenished from time to time with boiling water. Cook either in a very moderate oven, or on a very gentle fire. The water should only simmer. When cooked, turn the souffles out carefully and serve with cream or wine sauce. 61 Almond Souffle 4 ozs. almonds 7 eggs 4 ozs. sugar 1 table-spoon lemon sugar 24 ozs. flour
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