Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Souffle
From The Ideal cook book, 1899
Serves 5
Ensure the custard is cool enough not to break the dish.
Presented as published in 1899. 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
252Calories
2 gProtein
64 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories252 kcal
Protein2.2 g
Carbohydrates64 g
Fiber5.2 g
Sugars59 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.6 mg
Sodium2.3 mg
Potassium399 mg
Calcium93 mg
Iron0.2 mg
Magnesium22 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C115 mg
Vitamin A25 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate65 mcg
Choline19 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 123. The excerpt below is the record exactly as published.
Orange Souffle—lIngredients—6 oranges, sliced and peeled, sugar, custard, yolks of 3 eggs, a pt. of milk, sugar to taste, grating ot orange peel for flavor
Cook this with the app: pantry check, scaling, and the assistant.