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Macaroon Soufflé
From The new practical housekeeping, 1890
Serves 2
Serve chilled.
Presented as published in 1890. 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
849Calories
7 gProtein
143 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories849 kcal
Protein7.3 g
Carbohydrates143 g
Fiber6.4 g
Sugars119 g
Total Fat28 g
Saturated Fat25 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium400 mg
Potassium232 mg
Calcium18 mg
Iron1.1 mg
Magnesium40 mg
Phosphorus87 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate5 mcg
Choline13 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 143. The excerpt below is the record exactly as published.
one-third box gelatine in half cup water two hours, then set over hot water and stir until dissolveo, strain and stir it into one pint juice of any kind of fruit preferred. Add a half cup sugar, or sweeten to taste, place the pan on ice and as soon as the mixture begins to thicken whip until it hardens like jelly ; set away on ice. Brown ten macaroons
Cook this with the app: pantry check, scaling, and the assistant.