Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Raspberry Souffle

Name: Raspberry Souffle
Yield: 6 servings
Cuisine: French
Ingredients: One pound of ripe raspberries; four ounces of cakecrumbs or breadcrumbs; four ounces of castor sugar; four ounces of rice flour or cornflour; one ounce of butter; one gill of cream; eight eggs

From Soyer's standard cookery, 1912

Serves 6

Presented as published in 1912. 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

353Calories

12 gProtein

43 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories353 kcal

Protein12 g

Carbohydrates43 g

Fiber0.9 g

Sugars22 g

Total Fat18 g

Saturated Fat6.3 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol279 mg

Sodium238 mg

Potassium267 mg

Calcium97 mg

Iron2.4 mg

Magnesium32 mg

Phosphorus196 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D1.3 mcg

Vitamin C17 mg

Vitamin A107 mcg

Vitamin E0.7 mg

Vitamin K1.9 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.3 mg

Folate52 mcg

Choline199 mg

Caffeine0 mg

Water129 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 201. The excerpt below is the record exactly as published.

Raspberry Souffle. INGREDIENTS. — One pound of ripe raspberries, four ounces of cakecrumbs or breadcrumbs, four ounces of castor sugar, four ounces of rice flour or cornflour, one ounce of butter, one gill of cream, eight eggs

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