Orange Soufflé
From Cox's manual of gelatine cookery (copyright), 1938
Presented as published in 1938. 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
1578Calories
107 gProtein
125 gCarbs
77 gFat
Full nutrition (33 nutrients)
Calories1578 kcal
Protein107 g
Carbohydrates125 g
Fiber8.6 g
Sugars105 g
Total Fat77 g
Saturated Fat44 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.6 g
Cholesterol225 mg
Sodium267 mg
Potassium1153 mg
Calcium389 mg
Iron1.8 mg
Magnesium92 mg
Phosphorus270 mg
Zinc1.1 mg
Copper2.7 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C229 mg
Vitamin A150 mcg
Vitamin E1 mg
Vitamin K5.3 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate179 mcg
Choline84 mg
Caffeine0 mg
Water692 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 35. The excerpt below is the record exactly as published.
ORANGE SOUFFLE. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE (short measure) 3 eggs 2 OZS. CAStOr sugar. 14 gills whipping cream 4 gill hot water 1 gill orange juice Grated rind of 2 oranges For decoration:—+ gill whipped sweetened cream Chopped pistachio nuts
Cook this with the app: pantry check, scaling, and the assistant.