Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Souffle
From The Blue grass cook book, 1904
Serves 11
Presented as published in 1904. 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
422Calories
5 gProtein
56 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories422 kcal
Protein5 g
Carbohydrates56 g
Fiber0 g
Sugars52 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1 g
Cholesterol131 mg
Sodium13 mg
Potassium215 mg
Calcium100 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus109 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C14 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline65 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 48. The excerpt below is the record exactly as published.
ORANGE SOUFFLE Mrs. Henry C. BiLcJcner Yolks of 4 eggs, well beaten, 1 pint (full) of orange juice, 1 pound of sugar, ^ box of gelatine, 1 quart of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.