Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Small Orange Ice Souffles
From The housewife's referee, 1898
Serves 4
Use orange juice instead of water for orange souffles.
Presented as published in 1898. 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
398Calories
14 gProtein
17 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories398 kcal
Protein14 g
Carbohydrates17 g
Fiber0 g
Sugars15 g
Total Fat30 g
Saturated Fat15 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol432 mg
Sodium154 mg
Potassium195 mg
Calcium92 mg
Iron1.8 mg
Magnesium16 mg
Phosphorus231 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 149. The excerpt below is the record exactly as published.
Small Orange Ice Souffles {Drogan). — Take five yolks of eggs, two ounces of castor sugar, half a pint of thick cream whipped, and three whites of eggs beaten to a stiff froth. Beat the yolks and the sugar with a wineglassful of water
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