Lemon Souffle
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
1346Calories
50 gProtein
203 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories1346 kcal
Protein50 g
Carbohydrates203 g
Fiber0 g
Sugars202 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium570 mg
Potassium556 mg
Calcium226 mg
Iron7.1 mg
Magnesium49 mg
Phosphorus792 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.3 mg
Folate188 mcg
Choline1176 mg
Caffeine0 mg
Water305 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 51. The excerpt below is the record exactly as published.
Lemon Souffle Ingredients : Yolks 4 eggs i c. sugar Grated rind and juice i lemon whites 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.