Frenchdessert
Orange Souffle
From Rare old receipts, 1906
A very pretty dessert for luncheon.
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
224Calories
20 gProtein
25 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories224 kcal
Protein20 g
Carbohydrates25 g
Fiber4.3 g
Sugars17 g
Total Fat5.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium326 mg
Calcium72 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate54 mcg
Choline15 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 6. The excerpt below is the record exactly as published.
ORANGE SOUFFLE. Contributed by Mary B. Snowden Samuel, Mrs. Frank Samuel, Philadelphia, Pa. Empty carefully as many oranges as there are persons to be served, being careful not to scrape the skin at all thin. Make a white souffle. Whites of 5 eggs, yolk of one. Beat separately, making the whites very sweet by stirring in pulverized sugar. Flavor with the orange juice
Cook this with the app: pantry check, scaling, and the assistant.