vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringue Souffle
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 14
The same mixture may be flavored peppermint in place of vanilla; or colored pink and flavored rose; or some cocoa powder may be added for CHOCOLATE SOUFFLE.
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
586Calories
4 gProtein
146 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories586 kcal
Protein3.6 g
Carbohydrates146 g
Fiber0 g
Sugars143 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.9 mg
Potassium2.9 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 49. The excerpt below is the record exactly as published.
MERINGUE SOUFFLE. a pt. of white of egg, 4)^ lbs. of icing sugar, vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.