vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pistachio Nut Souffles
From Cookery for every household, 1914
Serves 8
Prepare eight or nine small souffle cases.
Presented as published in 1914. 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
596Calories
16 gProtein
28 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein16 g
Carbohydrates28 g
Fiber4 g
Sugars8.6 g
Total Fat46 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium17 mg
Potassium597 mg
Calcium104 mg
Iron2 mg
Magnesium67 mg
Phosphorus318 mg
Zinc1.4 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline1 mg
Caffeine0 mg
Alcohol0.6 g
Water71 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 739. The excerpt below is the record exactly as published.
Pistachio Nut Souffles, Cold (Souffles froids aux Pistaches) J pt. double cream. 3 whites of eggs. 1 lb. pistachio nuts. 2 oz. sugar. | oz. gelatine. 1 table-sp. brandy. 2 tea-sps. orange-flower water. I gill water. A little clear jelly. Green colouring
Cook this with the app: pantry check, scaling, and the assistant.