Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Soufflé
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
212Calories
8 gProtein
35 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories212 kcal
Protein8 g
Carbohydrates35 g
Fiber4.3 g
Sugars30 g
Total Fat8.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol197 mg
Sodium4925 mg
Potassium401 mg
Calcium106 mg
Iron1.1 mg
Magnesium25 mg
Phosphorus127 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C96 mg
Vitamin A100 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate78 mcg
Choline162 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 397. The excerpt below is the record exactly as published.
Orange Souffle. — Two sweet or- anges, juice and pulp, half a tea- spoonful of orange extract, two large or three small eggs (beaten sepa- rately), three heaping table-spoonfuls of powdered sugar, one teaspoonful of caramel, one level salt-spoonful of salt. Beat the two table-spoonfuls of sugar gradually with the whites with a Dover egg-beater. Into the well- beaten yolks put one table-spoonful of sugar and half a teaspoonful of orange extract and salt. Put two teaspoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.