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Lemon Souffle Pudding
From Cooking for profit, 1886
Serves 4
Presented as published in 1886. 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
650Calories
24 gProtein
98 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein24 g
Carbohydrates98 g
Fiber0 g
Sugars71 g
Total Fat24 g
Saturated Fat8.2 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol418 mg
Sodium238 mg
Potassium558 mg
Calcium364 mg
Iron3.8 mg
Magnesium51 mg
Phosphorus485 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)2.7 mg
Folate104 mcg
Choline338 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 319. The excerpt below is the record exactly as published.
Lemon Soufflae Pudding. It is the pastry cream, same as used to fill Boston cream puffs. No. 28^, with white of eggs whipped to froth stirred in and then baked. It rises high in the oven; should be served immediately or at least not allowed to become cold. Use a quart of milk, 8 ounces sugar, 5 ounces flour (a heaped cup) an ounce butter, 8 eggs. The yolks cooked in the mixture which must then be made nearly cold and flavored with lemon, and the 8 whites, then added. A spoonful of sweet- ened crea
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