vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Orange Souffle
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
755Calories
6 gProtein
91 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein5.9 g
Carbohydrates91 g
Fiber0.1 g
Sugars83 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium56 mg
Potassium295 mg
Calcium90 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus88 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate32 mcg
Choline1.9 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 244. The excerpt below is the record exactly as published.
FROZEN ORANGE SOUFFLE 11% cups orange juice 1% tablespoons granulated gelatine 11% cups sugar 3 tablespoons boiling water 2 tablespoons lemon juice 1 pint cream « 5 egg yolks
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