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Macaroon Souffle

Name: Macaroon Souffle
Yield: 4 servings
Ingredients: one dozen macaroons; one cup of milk; the beaten yolks of three eggs; one-half cup of sugar; buttered mould; chopped candied fruit or nuts; whipped cream

From The Monmouth Baptist ladies' cook book, 1907

Serves 4

Cover top with chopped candied fruit or nuts.

Presented as published in 1907. 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

563Calories

9 gProtein

76 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories563 kcal

Protein9.4 g

Carbohydrates76 g

Fiber3.8 g

Sugars63 g

Total Fat28 g

Saturated Fat19 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol164 mg

Sodium259 mg

Potassium254 mg

Calcium113 mg

Iron1.3 mg

Magnesium35 mg

Phosphorus198 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0 mg

Vitamin D1.4 mcg

Vitamin C0 mg

Vitamin A102 mcg

Vitamin E0.6 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate20 mcg

Choline130 mg

Caffeine0 mg

Water99 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 103. The excerpt below is the record exactly as published.

MACAROON SOUFFLE. ~~" Mrs. Frank H. Williams. Scald one dozen macaroons in one cup of milk, pour over the beaten yolks of three eggs and cook in double boiler till slightly thickened, stirring all the time. Fokl in the beaten whites and one-half cup of sugar. Put in buttered mould, set in pan of water and bake twenty minutes. Serve on plate. Cover top with chopped candied fruit or nuts. Then put whip- ped cream over and around. Candied cherries make a pretty ornamentation for the top. MARSHMALLOW CREAM. Soften one-hal'f box gelatine in one cup cold water. Pour over this one and one-half cups boiling water and same amount of sugar, juice of one lemon. When mixture begins to jelly stir in one quarter pound fresh marshmallows cut in pieces, turn in model Serve with whipped cream

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