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Orange Souffle

Name: Orange Souffle
Yield: 2 servings
Ingredients: 1 cup stale bread crumbs; i^ cup milk; grated rind of % small orange; % cup orange juice; 1 table spoon lemon juice; % cup sugar; 1 salt spoon salt; 3 eggs, beaten separately

From San Rafael cook book, 1906, 1906

Serves 2

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

648Calories

21 gProtein

115 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories648 kcal

Protein21 g

Carbohydrates115 g

Fiber7.5 g

Sugars62 g

Total Fat13 g

Saturated Fat4.2 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol286 mg

Sodium5421 mg

Potassium530 mg

Calcium309 mg

Iron4.7 mg

Magnesium59 mg

Phosphorus331 mg

Zinc2.2 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D2.1 mcg

Vitamin C83 mg

Vitamin A149 mcg

Vitamin E1 mg

Vitamin K4.2 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.5 mg

Folate132 mcg

Choline240 mg

Caffeine0 mg

Water209 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 56. The excerpt below is the record exactly as published.

ORANGE SOUFFLE— Mrs. Fronmuller. 1 cup stale bread crumbs, i^ cup milk, grated rind of % small orange % cup orange juice, 1 table spoon lemon juice, % cup sugar, 1 salt spoon salt, 3 eggs, beaten separately

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