Iced Souffle

Name: Iced Souffle
Ingredients: Yolks of six eggs; whites of two eggs; one pint of milk; two ounces of sugar; one-half teaspoonful of grated nutmeg; one pint of double cream

From The art of cooking, 1880

Serve in a silver soufflé dish or in the tin.

Presented as published in 1880. 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

2157Calories

32 gProtein

99 gCarbs

183 gFat

Full nutrition (34 nutrients)

Calories2157 kcal

Protein32 g

Carbohydrates99 g

Fiber0.2 g

Sugars80 g

Total Fat183 g

Saturated Fat105 g

Monounsaturated Fat38 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol541 mg

Sodium282 mg

Potassium1190 mg

Calcium889 mg

Iron0.1 mg

Magnesium88 mg

Phosphorus762 mg

Zinc3.1 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.8 mg

Folate0.9 mcg

Choline87 mg

Caffeine0 mg

Water753 g

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 76. The excerpt below is the record exactly as published.

Iced Souffle. — ^Yolks of six eggs, whites of two eggs, one pint of milk, two ounces of sugar, one- half tea- spoonful of grated nutmeg, one pint of double cream

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