Frenchdessert

Orange Souffle

Name: Orange Souffle
Cuisine: French
Ingredients: 1 package orange Jello; 6 yolks of eggs; 1 pint boiling water; 1 quart whipped cream; 1 pint sugar; 1/2 pint orange juice

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

4850Calories

77 gProtein

620 gCarbs

241 gFat

Full nutrition (34 nutrients)

Calories4850 kcal

Protein77 g

Carbohydrates620 g

Fiber5.2 g

Sugars498 g

Total Fat241 g

Saturated Fat139 g

Monounsaturated Fat72 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol1828 mg

Sodium1579 mg

Potassium2377 mg

Calcium1444 mg

Iron38 mg

Magnesium194 mg

Phosphorus1541 mg

Zinc7.9 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D9.7 mcg

Vitamin C75 mg

Vitamin A2241 mcg

Vitamin E9.2 mg

Vitamin K19 mcg

Vitamin B61.1 mg

Vitamin B125.4 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.6 mg

Niacin (B3)8.9 mg

Folate368 mcg

Choline1052 mg

Caffeine0 mg

Water1405 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 50. The excerpt below is the record exactly as published.

ORANGE SOUFFLE. Mrs. J. T. Keller, St. Louis. Mrs. J. F. Stillwell. 1 package orange Jello. 6 yolks of eggs. 1 pint boiling water. 1 quart whipped cream, sweet- 1 pint sugar. ened to taste, t pint orange juice. D

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