Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Orange Soufflé
From Kentucky receipt book, 1903
Serves 12
Presented as published in 1903. 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
469Calories
5 gProtein
46 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein5.1 g
Carbohydrates46 g
Fiber0.1 g
Sugars40 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol142 mg
Sodium65 mg
Potassium177 mg
Calcium68 mg
Iron1 mg
Magnesium12 mg
Phosphorus87 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C13 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate23 mcg
Choline50 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 177. The excerpt below is the record exactly as published.
l. Frozen Orange SoufSe. One quart of cream, 1 pint orange juice, 1 pound powdered sugar, % box /gelatine, % cup cold water, yolks of 4 eggs, % cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.