vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Iced Strawberry Souffle
From Miss Cameron's cookery book, 1898
Serves 3
Serve in little paper cases with a band of paper tied round each.
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
563Calories
26 gProtein
36 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein26 g
Carbohydrates36 g
Fiber0 g
Sugars29 g
Total Fat35 g
Saturated Fat17 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol741 mg
Sodium267 mg
Potassium489 mg
Calcium194 mg
Iron3.4 mg
Magnesium40 mg
Phosphorus450 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C45 mg
Vitamin A440 mcg
Vitamin E2.4 mg
Vitamin K2 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate89 mcg
Choline552 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 66. The excerpt below is the record exactly as published.
Iced Strawberry Souffle. Eight yolks of eggs, 3 whites of eggs, 2 oz. castor sugar, \ pint strawberries rubbed through a sieve, a few drops of liquid carmine, f pint whipped cream
Cook this with the app: pantry check, scaling, and the assistant.