Lemon Souffle Sauce for Fruit Patties

Name: Lemon Souffle Sauce for Fruit Patties
Ingredients: a cupful of milk; the beaten yolk of one egg; half a cupful of powdered sugar; the juice and grated rind of one lemon; the whites of two eggs

From The National home cook book, 1900

Presented as published in 1900. 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

459Calories

11 gProtein

78 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories459 kcal

Protein11 g

Carbohydrates78 g

Fiber0 g

Sugars77 g

Total Fat12 g

Saturated Fat6.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol213 mg

Sodium102 mg

Potassium385 mg

Calcium322 mg

Iron0.5 mg

Magnesium30 mg

Phosphorus312 mg

Zinc1.4 mg

Copper0 mg

Manganese0 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A143 mcg

Vitamin E0.6 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B121.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate25 mcg

Choline183 mg

Caffeine0 mg

Water224 g

As published

This recipe was extracted from The National home cook book (1900), page 76. The excerpt below is the record exactly as published.

LEMON SOUFFLE SAUCE FOR FRUIT PATTIES—Bring ae t a cupful of milk to a boil, then stir into it the beaten yolk of one egg mixed with half a cupful of powdered sugar. Cook for three minutes, stirring constantly. When perfectly cool stir in the juice and grated rind of one lemon. Just before ates whip in the whites of two eggs

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