Caramel Souffles
From Wholesome cookery, 1887
Be careful not to pour custard over the souffle.
Presented as published in 1887. 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
1351Calories
42 gProtein
263 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1351 kcal
Protein42 g
Carbohydrates263 g
Fiber0 g
Sugars257 g
Total Fat17 g
Saturated Fat9.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol59 mg
Sodium213 mg
Potassium765 mg
Calcium616 mg
Iron0.1 mg
Magnesium61 mg
Phosphorus504 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.5 mg
Folate0.4 mcg
Choline88 mg
Caffeine0 mg
Water640 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 79. The excerpt below is the record exactly as published.
Caramel Souffles. Line a mould with caramel (see recipe 326). Beat 8 whites of eggs to a stiff froth ; add, by degrees, to the froth 6 ounces of castor sugar; whisk all the time ; then add a few drops of vanilla. Pour this mixture into the caramel-mould. Have a stewpan of boiling water ready ; put the mould in ; cover it with a pie-dish or a bowl (not with a flat cover, as there must he room for the souffle to rise). Steam the souffld for 1 hour, taking care that the water boils SUNDBIES. 21D all the time; then remove it from the stewpan ; let it stand till quite cold, and turn it out of the mould. Now make a custard with the yolks of the 8 eggs, 2 ounces of loaf sugar, 1 pint of milk
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