Milanese Souffle

Name: Milanese Souffle
Ingredients: Put the yolks of the eggs into a saucepan; add the sugar; grated rinds and strained juice of the lemons; add the Gelatine dissolved with the water; add the whipped cream; whites of eggs stiffly beaten

From Cox's manual of gelatine cookery, 1935

Presented as published in 1935. 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

2055Calories

171 gProtein

151 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories2055 kcal

Protein171 g

Carbohydrates151 g

Fiber5.6 g

Sugars126 g

Total Fat91 g

Saturated Fat45 g

Monounsaturated Fat30 g

Polyunsaturated Fat9.8 g

Omega-30.1 g

Cholesterol1666 mg

Sodium847 mg

Potassium1195 mg

Calcium585 mg

Iron9.8 mg

Magnesium119 mg

Phosphorus1083 mg

Zinc6.3 mg

Copper3.2 mg

Manganese0.3 mg

Vitamin D8.9 mcg

Vitamin C106 mg

Vitamin A1082 mcg

Vitamin E6 mg

Vitamin K5.7 mcg

Vitamin B60.9 mg

Vitamin B124.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2.3 mg

Niacin (B3)0.8 mg

Folate256 mcg

Choline1276 mg

Caffeine0 mg

Water643 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 30. The excerpt below is the record exactly as published.

MILANAISE SOUFFLE Put the yolks of the eggs into a saucepan, add the sugar, grated rinds and strained juice of the lemons; stir until hot, then strain into a basin, add the Gelatine dissolved with the water, cool, and add the whipped cream and whites of eggs stiffly beaten

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