Arrowroot Soufflee

Name: Arrowroot Soufflee
Ingredients: 4 pint of milk; 2 eggs; 1 dessertspoonful of arrowroot; A small piece of lemon peel

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

338Calories

22 gProtein

28 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories338 kcal

Protein22 g

Carbohydrates28 g

Fiber11 g

Sugars16 g

Total Fat18 g

Saturated Fat7.7 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol401 mg

Sodium241 mg

Potassium675 mg

Calcium490 mg

Iron2.6 mg

Magnesium57 mg

Phosphorus459 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0 mg

Vitamin D4.3 mcg

Vitamin C129 mg

Vitamin A241 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.8 mg

Folate68 mcg

Choline346 mg

Caffeine0 mg

Water375 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 80. The excerpt below is the record exactly as published.

ARROWROOT SOUFFLEE. INGREDIENTS. 4 pint of milk | 2 eggs 1 dessertspoonful of arrowroot | A small piece of lemon peel

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