Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lemon Souffle
From Delicacies, 1929
Serves 3
The top is a delicious souffle, and the bottom a creamy sauce.
Presented as published in 1929. 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
404Calories
8 gProtein
80 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories404 kcal
Protein8.3 g
Carbohydrates80 g
Fiber0.1 g
Sugars73 g
Total Fat10 g
Saturated Fat2.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol163 mg
Sodium92 mg
Potassium187 mg
Calcium125 mg
Iron1.2 mg
Magnesium16 mg
Phosphorus169 mg
Zinc0.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0.3 mg
Vitamin A80 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate29 mcg
Choline120 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 61. The excerpt below is the record exactly as published.
Lemon Souffle 1 cup sugar 1 cup milk 1 tbsp. butter Juice and grated rind of 1 2 tbsp. flour lemon 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.