vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream Souffle
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
509Calories
8 gProtein
39 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein8.1 g
Carbohydrates39 g
Fiber0 g
Sugars36 g
Total Fat36 g
Saturated Fat19 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol276 mg
Sodium89 mg
Potassium155 mg
Calcium82 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus149 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 231. The excerpt below is the record exactly as published.
ICE CREAM SOUFFLE. Four eggs, three gills of good cream, five ounces of sifted sugar and essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.