vegetarianpescatariansoy-freefish-freeshellfish-free

Almond Souffle with Macedoine Fruit, a la Surprise

Name: Almond Souffle with Macedoine Fruit, a la Surprise
Yield: 2 servings
Ingredients: one and a half cups milk; one tablespoon butter; one heaping tablespoon flour; two tablespoons sherry; a very small pinch of salt; four tablespoons chopped almond paste; four eggs; five tablespoons sugar; sweetened and flavored with brandy; maraschino cherries

From The Swedish, French, American cook book, 1918

Serves 2

A delicious dessert for luncheon, dinner, or supper, served very cold.

Presented as published in 1918. 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

634Calories

21 gProtein

94 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories634 kcal

Protein21 g

Carbohydrates94 g

Fiber4 g

Sugars86 g

Total Fat26 g

Saturated Fat7 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol410 mg

Sodium310 mg

Potassium504 mg

Calcium366 mg

Iron2.7 mg

Magnesium61 mg

Phosphorus435 mg

Zinc2.6 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D3.8 mcg

Vitamin C0 mg

Vitamin A220 mcg

Vitamin E3.3 mg

Vitamin K1.8 mcg

Vitamin B60.3 mg

Vitamin B121.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.8 mg

Folate65 mcg

Choline336 mg

Caffeine0 mg

Water312 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 549. The excerpt below is the record exactly as published.

Almond Souffle with Macedoine Fruit, a la Surprise Amandes Souffiees, Macedoine a la Surprise Put one and a half cups milk on stove. Put one tablespoon butter in a saucepan then one heaping tablespoon flour, add the milk, flavor with two tablespoons sherry and a very small pinch of salt. Add to the mixture four tablespoons chopped almond paste (if almond paste is not at hand, use finely chopped almonds instead); leave to get cold. In the meantime, stir the yolks of four eggs to a souffle with five tablespoons sugar; add it to the mixture. Then beat the whites of the eggs to a meringue and add it. Mix it in very carefully. Butter and sugar a deep form or souffle dish and fill, sprinkle sugar on top, put in boiling water and bake — uncovered — from twenty to thirty minutes, according to heat of the oven; when done, leave to get cold. Then turn out on a well-buttered baking sheet, cut the centre out, decorate all around with beaten whites of eggs (sweetened and flavored with brandy), and decorate with maraschino cherries

Read the full page as publishedCollapse the page

Cook this with the app: pantry check, scaling, and the assistant.