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Italian Souffle Glace
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 10
This mixture may be made into all the former Glacis.
Presented as published in 1907. 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
567Calories
8 gProtein
49 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein8.2 g
Carbohydrates49 g
Fiber0 g
Sugars45 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol282 mg
Sodium91 mg
Potassium161 mg
Calcium87 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus152 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 111. The excerpt below is the record exactly as published.
ITALIAN SOUFFLE GLACfi. I quart double cream, i lb. sugar, % pint water, 10 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.