Lemon Souffle

Name: Lemon Souffle
Ingredients: 5 oz. castor sugar; 4 tablespoonsful lemon juice; 6 yolks of eggs; 8 whites of eggs; The grated rind of a lemon

From German cookery for the English kitchen, 1906

Presented as published in 1906. 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

691Calories

26 gProtein

151 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories691 kcal

Protein26 g

Carbohydrates151 g

Fiber0.2 g

Sugars143 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium2 mg

Potassium67 mg

Calcium5.1 mg

Iron0.1 mg

Magnesium4.2 mg

Phosphorus5 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.1 mg

Folate12 mcg

Choline3.2 mg

Caffeine0 mg

Water264 g

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 68. The excerpt below is the record exactly as published.

Lemon Souffle — I.) Time of Preparaiian : f hour. 5 oz. castor sugar. 4 tablespoonsful lemon juice. Far 6 Persons, 6 yolks of eggs. 8 whites of eggs. The grated rind of a lemon

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