vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Soufflé
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
490Calories
39 gProtein
20 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein39 g
Carbohydrates20 g
Fiber2.8 g
Sugars12 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium428 mg
Potassium552 mg
Calcium194 mg
Iron5.9 mg
Magnesium44 mg
Phosphorus610 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C53 mg
Vitamin A481 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate152 mcg
Choline887 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 166. The excerpt below is the record exactly as published.
Lemon Soufflé To the well-beaten yolks of six eggs add a scant tablespoon- f ul of powdered sugar. Beat twenty minutes, stir in the juice and grated rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.