vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lemon Soufflé (Alternate)
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Presented as published in 1902. 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
719Calories
23 gProtein
61 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories719 kcal
Protein23 g
Carbohydrates61 g
Fiber0 g
Sugars26 g
Total Fat44 g
Saturated Fat21 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol585 mg
Sodium207 mg
Potassium320 mg
Calcium133 mg
Iron4.7 mg
Magnesium32 mg
Phosphorus356 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A213 mcg
Vitamin E1.4 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3 mg
Folate130 mcg
Choline392 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 166. The excerpt below is the record exactly as published.
one cup of milk or cream with half a tablespoonful of butter. Mix one cup of sifted flour with one cup of boiled milk. Stir it into the boiled milk. Keep stirring till ali is free from the bottom of the saucepan. When cool, stir in half a tablespoonfiQ of butter which has been creamed, six table- spoonfuls of granulated sugar, and the yolks of eight eggs
Cook this with the app: pantry check, scaling, and the assistant.