Frozen Jaffa Souffle

Name: Frozen Jaffa Souffle
Ingredients: 4 oz. COX’S INSTANT POWDERED GELATINE (short measure); 1 gill hot water; 4 Ozs. castor sugar; 3 eggs; I gill orange juice; 4 pint whipping cream

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

Tangerine juice may be used, or a mixture of tangerine and orange.

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

7135Calories

58 gProtein

198 gCarbs

682 gFat

Full nutrition (34 nutrients)

Calories7135 kcal

Protein58 g

Carbohydrates198 g

Fiber0 g

Sugars124 g

Total Fat682 g

Saturated Fat387 g

Monounsaturated Fat143 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol2488 mg

Sodium604 mg

Potassium2251 mg

Calcium1247 mg

Iron2.8 mg

Magnesium144 mg

Phosphorus1388 mg

Zinc6.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C38 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K45 mcg

Vitamin B60.9 mg

Vitamin B121.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.3 mg

Folate106 mcg

Choline441 mg

Caffeine0 mg

Water1430 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 41. The excerpt below is the record exactly as published.

FROZEN JAFFA SOUFFLE. Eight persons 4 oz. COX’S INSTANT POWDERED GELATINE (short measure) 1 gill hot water 4 Ozs. castor sugar 3 eggs I gill orange juice 4 pint whipping cream

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