vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Souffle
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
This cake, if properly made, rises up like puff paste. When done and cool, ice with a thin royal icing and decorate in different colors.
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
294Calories
3 gProtein
64 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories294 kcal
Protein2.9 g
Carbohydrates64 g
Fiber0.7 g
Sugars61 g
Total Fat3.9 g
Saturated Fat0.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium2.4 mg
Potassium46 mg
Calcium25 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate10 mcg
Choline4 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 49. The excerpt below is the record exactly as published.
ALMOND SOUFFLE. 4 ozs. almond paste, i lb. icing sugar, vanilla flavor about 4 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.