vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Iced Souffle
From Handbook of practical cookery, 1886
Serves 3
Serve in a silver souffle dish or in the tin with a napkin.
Presented as published in 1886. 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
817Calories
14 gProtein
34 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories817 kcal
Protein14 g
Carbohydrates34 g
Fiber0.1 g
Sugars27 g
Total Fat70 g
Saturated Fat38 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol548 mg
Sodium110 mg
Potassium434 mg
Calcium340 mg
Iron0.9 mg
Magnesium31 mg
Phosphorus387 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A182 mcg
Vitamin E1 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate50 mcg
Choline308 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 122. 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.