Lemon Souffle
From Cook book (Relief Society, Houston, 1963), 1963
Presented as published in 1963. 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
1725Calories
34 gProtein
352 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories1725 kcal
Protein34 g
Carbohydrates352 g
Fiber0.3 g
Sugars318 g
Total Fat48 g
Saturated Fat10 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol658 mg
Sodium919 mg
Potassium801 mg
Calcium479 mg
Iron5.2 mg
Magnesium71 mg
Phosphorus660 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D5.9 mcg
Vitamin C26 mg
Vitamin A338 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B123 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)3.3 mg
Folate149 mcg
Choline499 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 21. The excerpt below is the record exactly as published.
LEMON SOUFFLE Pat Sirrine Mix 2 Tbsp. butter and 11/2 cup sugar Add 1/3 cup flour, 1/4 tsp0 salt, 1/4 cup fresh lemon juice, 1 tsp, grated lemon peel. Stir beaten yolk of 3 eggs mixed with 11/4 cup milk
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