Semolina Souffle

Name: Semolina Souffle
Ingredients: One pint of Milk; Three ounces of Semolina; Two ounces of Castor Sugar; Four Eggs; Rind of one Lemon

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1147Calories

53 gProtein

159 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories1147 kcal

Protein53 g

Carbohydrates159 g

Fiber13 g

Sugars85 g

Total Fat36 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol802 mg

Sodium476 mg

Potassium1316 mg

Calcium861 mg

Iron5.6 mg

Magnesium127 mg

Phosphorus1011 mg

Zinc5.7 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D8.7 mcg

Vitamin C129 mg

Vitamin A479 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B124.4 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.9 mg

Niacin (B3)4.1 mg

Folate250 mcg

Choline683 mg

Caffeine0 mg

Water674 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 67. The excerpt below is the record exactly as published.

Semolina Souffle, Ingredients. One pint of Milk. Three ounces of Semolina. Two ounces of Castor Sugar, Four Eggs. Rind of one Lemon

Cook this with the app: pantry check, scaling, and the assistant.