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Lemon Souffle

Name: Lemon Souffle
Yield: 2 servings
Ingredients: 4oz. of flour; loz. of warmed butter; j pint of milk; 1 table-spoonful of caster sugar; the rind of one small Lemon; the beaten yolks of three eggs; the whites of four to a stiff froth

From The encyclopaedia of practical cookery, 1892

Serves 2

Presented as published in 1892. 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

570Calories

33 gProtein

62 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories570 kcal

Protein33 g

Carbohydrates62 g

Fiber1.4 g

Sugars14 g

Total Fat33 g

Saturated Fat7.8 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol699 mg

Sodium298 mg

Potassium573 mg

Calcium274 mg

Iron6.6 mg

Magnesium55 mg

Phosphorus541 mg

Zinc3.2 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D4.7 mcg

Vitamin C27 mg

Vitamin A319 mcg

Vitamin E2 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)4.1 mg

Folate178 mcg

Choline539 mg

Caffeine0 mg

Water293 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 318. The excerpt below is the record exactly as published.

Lemon Souffle. — (1) Stir into loz. of warmed butter 4oz. of flour ; when quite smooth, mix in j pint of milk, previously sweetened with 1 table-spoonful of caster sugar, grate in the rind of one small Lemon, and stir all over the fire until thickened. Take off tire saucepan, stir in gradually the beaten yolks of three eggs, beat the whites of four to a stiff froth

Cook this with the app: pantry check, scaling, and the assistant.