Lemon Souffle
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. 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
978Calories
10 gProtein
224 gCarbs
20 gFat
Full nutrition (30 nutrients)
Calories978 kcal
Protein9.7 g
Carbohydrates224 g
Sugars212 g
Total Fat20 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium96 mg
Potassium393 mg
Calcium307 mg
Iron1 mg
Magnesium34 mg
Phosphorus266 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate25 mcg
Choline43 mg
Water219 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 54. The excerpt below is the record exactly as published.
LEMON SOUFFLE 1 C. Sugar 2 Eggs 2 Rounded Tb. Flour 1 C. Milk 1 Tb. Butter 1 Lemon (juice and grated rind)
Cook this with the app: pantry check, scaling, and the assistant.