vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Gooseberry Soufflé
From Cassell's dictionary of cookery, 1892
Serves 3
Time: about three-quarters of an hour to prepare.
Presented as published in 1892. 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
390Calories
18 gProtein
52 gCarbs
14 gFat
Full nutrition (31 nutrients)
Calories390 kcal
Protein18 g
Carbohydrates52 g
Fiber8.6 g
Sugars31 g
Total Fat14 g
Saturated Fat6.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.8 g
Cholesterol237 mg
Sodium174 mg
Potassium813 mg
Calcium352 mg
Iron1.6 mg
Magnesium51 mg
Phosphorus373 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C55 mg
Vitamin A168 mcg
Vitamin E1.4 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate40 mcg
Caffeine0 mg
Water413 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 628. The excerpt below is the record exactly as published.
Gooseberry Souffl.6 (a pretty supper dish). — Pick the gooseberries, and boil them with a liberal allowance of sugai' until tender. Press them through a coarse sieve, and put the pulp into a glass dish. Let it grow cold, thei>. pour over it a good custard. This may he made with the yolks of eggs, and the whites beaten to a firm froth, and laicl over the souffle just before sending to table. The appeai-ance is improved by colouring half the white of egg with a few drops of cochineal. Time, about three-quarters of an houi- to boil a quart of gooseberries till they are tender. Sufficient, a quart of gooseberries and a pint and a half of custard
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