Iced Souffle a la Byeok

Name: Iced Souffle a la Byeok
Ingredients: One pint of sugar syrup of 32 degrees; three gills of strained raspberry juice; one lemon; one gill of maraschino; fifteen yolks of eggs; two ounces of chocolate drops; half a pint of very thick cream whipped

From Catherine Owen's new cook book .., 1885

Presented as published in 1885. 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

4297Calories

114 gProtein

607 gCarbs

178 gFat

Full nutrition (34 nutrients)

Calories4297 kcal

Protein114 g

Carbohydrates607 g

Fiber13 g

Sugars525 g

Total Fat178 g

Saturated Fat82 g

Monounsaturated Fat50 g

Polyunsaturated Fat15 g

Omega-30.3 g

Cholesterol3031 mg

Sodium1412 mg

Potassium5987 mg

Calcium1072 mg

Iron20 mg

Magnesium599 mg

Phosphorus2081 mg

Zinc18 mg

Copper1.6 mg

Manganese18 mg

Vitamin D15 mcg

Vitamin C194 mg

Vitamin A1203 mcg

Vitamin E8.4 mg

Vitamin K13 mcg

Vitamin B62.4 mg

Vitamin B126.7 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)4.8 mg

Niacin (B3)15 mg

Folate404 mcg

Choline2227 mg

Caffeine35 mg

Water1098 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 46. The excerpt below is the record exactly as published.

Iced Souffle a la Byeok. — One pint of sugar syrup of 32 degrees (get this at a druggist's if you do not understand sugar boiling), three gills of strained raspberry juice, one lemon, one gill of maras- chino, fifteen yolks of eggs, two ounces of chocolate drops, half a pint of yery thick cream Avhippe

Cook this with the app: pantry check, scaling, and the assistant.