Orange Souffle

Name: Orange Souffle
Ingredients: Put the rinds of the oranges and lemon; with one cup of milk; over the beaten yolks of eggs; add the sugar; and the Gelatine mixed with half a cup of the milk; and whites of eggs beaten stiffly; add orange and lemon juice

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

1776Calories

64 gProtein

282 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories1776 kcal

Protein64 g

Carbohydrates282 g

Fiber8.6 g

Sugars267 g

Total Fat48 g

Saturated Fat17 g

Monounsaturated Fat16 g

Polyunsaturated Fat8 g

Omega-30.2 g

Cholesterol1517 mg

Sodium663 mg

Potassium2023 mg

Calcium693 mg

Iron7.6 mg

Magnesium139 mg

Phosphorus1135 mg

Zinc6.5 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D10 mcg

Vitamin C267 mg

Vitamin A758 mcg

Vitamin E5 mg

Vitamin K1.2 mcg

Vitamin B61.1 mg

Vitamin B124.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.6 mg

Folate367 mcg

Choline1250 mg

Caffeine0 mg

Water1050 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.

ORANGE SOUFFLE Put the rinds of the oranges and lemon, with one cup of milk, into a saucepan, bring to boiling point, strain over the beaten yolks of eggs, return to the pan, add the sugar and the Gelatine mixed with half a cup of the milk, stir till dissolved, remove from the fire, allow to cool, then add orange and lemon juice and whites of eggs beaten stiffly

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