vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Iced Maraschino Souffle
From The housewife's referee, 1898
Serves 3
Serve with pink whipped cream and pistachio kernels.
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
752Calories
32 gProtein
68 gCarbs
37 gFat
Full nutrition (35 nutrients)
Calories752 kcal
Protein32 g
Carbohydrates68 g
Fiber0.2 g
Sugars64 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol930 mg
Sodium383 mg
Potassium425 mg
Calcium144 mg
Iron4.5 mg
Magnesium43 mg
Phosphorus513 mg
Zinc3.7 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D5 mcg
Vitamin C0.1 mg
Vitamin A400 mcg
Vitamin E2.7 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.2 mg
Folate128 mcg
Choline740 mg
Caffeine0 mg
Alcohol2.8 g
Water220 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 142. The excerpt below is the record exactly as published.
Iced Maraschino Souffle. — Take ten yolks of fresh eggs and the whites of five, two ounces of castor sugar, a table- spoonful of maraschino syrup, and a few drops of brandy. Put these into a stewpan and whip them together ; then put the pan into a larger one containing boiling water, and continue whipping till the mixture is tepid. Kemove the pan from the boiling water and continue whipping for about twenty to twenty-five minutes till the mixture is stiff, cold, light, and frothy ; then add half a pint of whipped sweetened cream
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