Gooseberry Souffle
From English and French cookery, 1890
This may be made with the yolks of eggs, and the whites may be beaten till firm, and cooked.
Presented as published in 1890. 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
264Calories
5 gProtein
61 gCarbs
3 gFat
Full nutrition (28 nutrients)
Calories264 kcal
Protein5.3 g
Carbohydrates61 g
Fiber26 g
Total Fat3.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium6 mg
Potassium1188 mg
Calcium150 mg
Iron1.9 mg
Magnesium60 mg
Phosphorus162 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin C166 mg
Vitamin A90 mcg
Vitamin E2.2 mg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate36 mcg
Water527 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 77. The excerpt below is the record exactly as published.
Gooseberry Souffle. — Pick the gooseberries, and boil them with sugar until tender. Then press through a coarse sieve, and put into a glass dish. When cold, pour over a good custard. This may be made with the yolks of eggs, and the whites may be beaten till firm, and cooked. The appearance is improved by colouring half the white of egg with a few drops of Langdale’s cochineal. Each quart of gooseberries
Cook this with the app: pantry check, scaling, and the assistant.