French Celery Soufflé

Name: French Celery Soufflé
Ingredients: 4 oz. COX’S INSTANT POWDERED GELATINE; 4 gill celery stock; 2 eggs; 1 gill whipping cream; 1 gill milk; I head of celery; I oz. cheese (Gruyere, Cheddar, or Parmesan), freshly grated; Pepper and salt

From Cox's manual of gelatine cookery (copyright), 1938

Presented as published in 1938. 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

910Calories

38 gProtein

30 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories910 kcal

Protein38 g

Carbohydrates30 g

Fiber0 g

Sugars14 g

Total Fat70 g

Saturated Fat36 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol550 mg

Sodium1113 mg

Potassium1059 mg

Calcium511 mg

Iron2.8 mg

Magnesium64 mg

Phosphorus654 mg

Zinc3.8 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D3.2 mcg

Vitamin C0.9 mg

Vitamin A293 mcg

Vitamin E1.5 mg

Vitamin K4.7 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)7.8 mg

Folate77 mcg

Choline359 mg

Caffeine0 mg

Water736 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 19. The excerpt below is the record exactly as published.

FRENCH CELERY SOUFFLE. Six to seven persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 gill celery stock 2 eggs 1 gill whipping cream 1 gill milk I head of celery Pepper and salt I oz. cheese (Gruyere, Cheddar, or Parmesan), freshly grated

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