Frenchdessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Souffle
From The encyclopaedia of practical cookery, 1892
Serves 6
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
464Calories
3 gProtein
46 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein3.5 g
Carbohydrates46 g
Fiber2.5 g
Sugars34 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol80 mg
Sodium23 mg
Potassium624 mg
Calcium113 mg
Iron1 mg
Magnesium64 mg
Phosphorus102 mg
Zinc1 mg
Copper0.2 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate6.8 mcg
Choline4.4 mg
Caffeine5.9 mg
Water96 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 133. The excerpt below is the record exactly as published.
i pint of cream are used instead of the strawberry-juice, maraschino, salt, and cream. (3) Use i pint each of noyeau and cherry-juice, and 2oz. of bruised macaroons, in the place of the strawberry-juice, &c., as in No. 1, and | pint instead of | pint of cream; other- wise proceed the same. (4) Take f pint of filtered raspberry. juice, the juice of a lemon, £ pint of maraschino, 2oz. of chocolate drops
Cook this with the app: pantry check, scaling, and the assistant.