Frenchdessert
Orange Souffle
From 365 desserts, 1900
Not as hard as ice cream.
Presented as published in 1900. 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
4404Calories
45 gProtein
569 gCarbs
229 gFat
Full nutrition (33 nutrients)
Calories4404 kcal
Protein45 g
Carbohydrates569 g
Fiber0 g
Sugars516 g
Total Fat229 g
Saturated Fat136 g
Monounsaturated Fat68 g
Polyunsaturated Fat11 g
Cholesterol1446 mg
Sodium117 mg
Potassium2360 mg
Calcium1087 mg
Iron2.9 mg
Magnesium160 mg
Phosphorus1193 mg
Zinc5.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D7.4 mcg
Vitamin C150 mg
Vitamin A2020 mcg
Vitamin E7.8 mg
Vitamin K18 mcg
Vitamin B60.8 mg
Vitamin B124 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate270 mcg
Choline715 mg
Caffeine0 mg
Water1164 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 53. The excerpt below is the record exactly as published.
Orange Souffle. Cover y2 box of gelatine with ^ cup of cold water, and let it stand for a y^ hour. Dissolve over hot water. Add i cupful of water to 2 cups of granulated sugar, and stir until the sugar is dissolved. Boil until a syrup is formed, then add 1 pt. of orange juice and take from the fire. Beat the yolks of 4 eggs very light, add to the syrup while hot, then add the gelatine. Beat and stir un- til it begins to thicken, then add 1 qt. of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.