Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lemon Souffle
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 11
Like the other souffles, this souffle should be served at once.
Presented as published in 1907. 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
376Calories
13 gProtein
62 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories376 kcal
Protein13 g
Carbohydrates62 g
Fiber2.3 g
Sugars34 g
Total Fat17 g
Saturated Fat3.3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol170 mg
Sodium389 mg
Potassium297 mg
Calcium214 mg
Iron2.7 mg
Magnesium35 mg
Phosphorus236 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.6 mcg
Vitamin C11 mg
Vitamin A89 mcg
Vitamin E0.5 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate67 mcg
Choline130 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 68. The excerpt below is the record exactly as published.
LEMON SOUFFLE. ORANGE SOUFFLE. I lb. bread crumbs, i quart of milk, 4 ozs. butter, 10 ozs. sugar, 8 eggs, 2 lemons (or 2 oranges)
Cook this with the app: pantry check, scaling, and the assistant.