Iced Souffle
From Wholesome cookery, 1887
Souffles can be flavored with fruit juice, coffee, chocolate, or vanilla.
Presented as published in 1887. 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
4899Calories
57 gProtein
238 gCarbs
362 gFat
Full nutrition (34 nutrients)
Calories4899 kcal
Protein57 g
Carbohydrates238 g
Fiber0 g
Sugars201 g
Total Fat362 g
Saturated Fat201 g
Monounsaturated Fat80 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol2081 mg
Sodium625 mg
Potassium1324 mg
Calcium743 mg
Iron5.3 mg
Magnesium92 mg
Phosphorus1128 mg
Zinc6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K23 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.8 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water773 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 55. The excerpt below is the record exactly as published.
Iced Souffle. Mix in a saucepan 6 yolks of eggs, with 4 ounces of clai'ified sugar. Whisk this over the fire until it nearly boils ; take it ofi" the fire at once. Continue whisking till the mixture is nearly cold. Add to it 1 quart of whisked double cream and a glass of rum or cura5oa
Cook this with the app: pantry check, scaling, and the assistant.