Lemon Souffle
From Cox's manual of gelatine cookery (copyright), 1938
The mixture may be poured into a glass dish instead of a soufflé case.
Presented as published in 1938. 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
336Calories
14 gProtein
52 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein14 g
Carbohydrates52 g
Fiber2.8 g
Sugars45 g
Total Fat9.9 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium152 mg
Potassium279 mg
Calcium90 mg
Iron2.4 mg
Magnesium22 mg
Phosphorus214 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate58 mcg
Choline299 mg
Caffeine0 mg
Water402 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 21. The excerpt below is the record exactly as published.
LEMON SOUFFLE. Three to four persons 4+ oz. COX’S INSTANT POWDERED GELATINE 4 gill water 2 eggs 1% ozs. castor sugar 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.