vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cold Coffee Souffle
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
632Calories
20 gProtein
107 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein20 g
Carbohydrates107 g
Fiber0 g
Sugars62 g
Total Fat15 g
Saturated Fat7.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol305 mg
Sodium421 mg
Potassium2488 mg
Calcium418 mg
Iron3.3 mg
Magnesium224 mg
Phosphorus525 mg
Zinc1.8 mg
Copper0.1 mg
Manganese1 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A175 mcg
Vitamin E0.8 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)17 mg
Folate37 mcg
Choline313 mg
Caffeine1857 mg
Water269 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 62. The excerpt below is the record exactly as published.
COLD COFFEE SOUFFLE. Cook !/2 CUP of ground coffee in 1 pint of milk in a double boiler for 20 minutes. Strain on to the beaten yolks of 3 eggs ; return to the boiler and cook until thickened. Add % cup of sugar, 14 teaspoon salt and % teaspoon of gelatine which has soaked in 1-3 cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.