vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Strawberry Souffle
From How we cook in Tennessee .., 1906
Serves 15
Serves fifteen people.
Presented as published in 1906. 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
392Calories
5 gProtein
30 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories392 kcal
Protein5.3 g
Carbohydrates30 g
Fiber0.1 g
Sugars26 g
Total Fat28 g
Saturated Fat13 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0 g
Cholesterol64 mg
Sodium37 mg
Potassium68 mg
Calcium44 mg
Iron0.6 mg
Magnesium4.5 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A0.3 mcg
Vitamin E1.1 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.4 mcg
Choline0.5 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 134. The excerpt below is the record exactly as published.
Frozen Strawberry Souffle. — Cover half box of gelatine with a half cup of cold water and soak a half hour, then add half cup boiling water and stir until the gelatine is dissolved ; mix pint of strawberry juice with three-quarters pound of sugar, until they form a syrup. Beat the yolks of six eggs to a cream; add them to the syrup; beat until thoroughly mixed. Whip one quart of cream
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