Cold Souffle a la Milanaise

Name: Cold Souffle a la Milanaise
Ingredients: Put the yolks of three eggs; six ounces of castor sugar; the grated rind and juice of two and a half lemons; a wineglassful of water; three ounces of dissolved gelatine; half a pint of whipped cream; the whipped whites of the eggs

From The book of plain cooking, 1904

Presented as published in 1904. 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

1706Calories

88 gProtein

201 gCarbs

66 gFat

Full nutrition (33 nutrients)

Calories1706 kcal

Protein88 g

Carbohydrates201 g

Fiber0 g

Sugars189 g

Total Fat66 g

Saturated Fat37 g

Monounsaturated Fat21 g

Polyunsaturated Fat4.1 g

Cholesterol729 mg

Sodium212 mg

Potassium417 mg

Calcium351 mg

Iron2.5 mg

Magnesium48 mg

Phosphorus441 mg

Zinc2.2 mg

Copper1.9 mg

Manganese0.1 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A635 mcg

Vitamin E2.8 mg

Vitamin K4.8 mcg

Vitamin B60.3 mg

Vitamin B121.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.2 mg

Folate107 mcg

Choline490 mg

Caffeine0 mg

Water181 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 47. The excerpt below is the record exactly as published.

Cold Souffle a la Milanaise Put the yolks of three eggs into a saucepan with six ounces of castor sugar, the grated 152 PLAIN COOKING rind and juice of two and a half lemons, and a wineglassful of water. Whisk it until it nearly boils, and becomes quite thick over a clear fire. Let get cold, then stir in three ounces of dissolved gelatine, half a pint of whipped cream, and the whipped whites of the eggs

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