vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Maple Souffle a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 2
Serve with whipped cream.
Presented as published in 1918. 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
695Calories
31 gProtein
65 gCarbs
31 gFat
Full nutrition (35 nutrients)
Calories695 kcal
Protein31 g
Carbohydrates65 g
Fiber0.7 g
Sugars53 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol703 mg
Sodium364 mg
Potassium816 mg
Calcium499 mg
Iron3.3 mg
Magnesium68 mg
Phosphorus631 mg
Zinc4.3 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D6 mcg
Vitamin C13 mg
Vitamin A414 mcg
Vitamin E2.2 mg
Vitamin K1.2 mcg
Vitamin B60.5 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.9 mg
Niacin (B3)0.5 mg
Folate86 mcg
Choline565 mg
Caffeine0 mg
Alcohol4.6 g
Water417 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 480. The excerpt below is the record exactly as published.
Frozen Maple Souffle a la Ericsson Hammond Erable souffle et glace, a la Ericsson Hammond Two cups milk, one tablespoon cornstarch, quarter pound maple sugar, three yolks and four whites of eggs, two tablespoons brandy, some caramel for coloring, four tablespoons whipped cream, juice of a half lemon
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