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Orange Souffle (another way)
From Cassell's dictionary of cookery, 1892
Serves 2
Time to boil: three-quarters of an hour. Sufficient for four or five persons.
Presented as published in 1892. 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
667Calories
16 gProtein
22 gCarbs
53 gFat
Full nutrition (35 nutrients)
Calories667 kcal
Protein16 g
Carbohydrates22 g
Fiber0.1 g
Sugars5.2 g
Total Fat53 g
Saturated Fat28 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol497 mg
Sodium171 mg
Potassium281 mg
Calcium135 mg
Iron2.5 mg
Magnesium23 mg
Phosphorus283 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.9 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate68 mcg
Choline295 mg
Caffeine0 mg
Alcohol4.6 g
Water168 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1038. The excerpt below is the record exactly as published.
Orange Souffle (another way).— Mix a dessei-t-spoonful of flour veiy smoothly with half a pint of new milk or cream. Add the eighth of a small nutmeg grated, a table- spoonful of orange-flower water, and the thin rind of a sweet orange. Put the mixtui'e into an enamelled saucepan, and stir it over the fire until it boils. Strain through coarse muslin, and when nearly cold add four eggs well beaten, two table-spoonfuls of brandy, and a heaped table-spoonful of orange marmalade
Cook this with the app: pantry check, scaling, and the assistant.