Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Iced Coffee Souffle
From Miss Cameron's cookery book, 1898
Serves 4
Serve in the souffle dish with a napkin round, or in a silver case.
Presented as published in 1898. 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
366Calories
16 gProtein
22 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories366 kcal
Protein16 g
Carbohydrates22 g
Fiber0 g
Sugars19 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol463 mg
Sodium165 mg
Potassium245 mg
Calcium122 mg
Iron2 mg
Magnesium20 mg
Phosphorus275 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A290 mcg
Vitamin E1.6 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate55 mcg
Choline341 mg
Caffeine3 mg
Water129 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 66. The excerpt below is the record exactly as published.
Iced Coffee Souffle\ Six yolks of eggs, 3 whites of eggs, 2 large tablespoonfuls strong coffee, 2 oz. castor sugar, \ pint whipped cream.
Cook this with the app: pantry check, scaling, and the assistant.