vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Small Sugar Souffles
From Modern cookery, in all its branches, 1884
Serves 12
Baking time may vary from 16 to 30 minutes.
Presented as published in 1884. 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
79Calories
1 gProtein
19 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories79 kcal
Protein0.5 g
Carbohydrates19 g
Fiber0 g
Sugars19 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol16 mg
Sodium6.1 mg
Potassium6.1 mg
Calcium2.5 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2 mcg
Choline12 mg
Caffeine0 mg
Water3.2 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 498. The excerpt below is the record exactly as published.
SMALL SUGAR SOUFFLES. These are made with the same preparation of egg and sugar as the almond-shamrocks, and may be flavoured and coloured in the same way. The icing must be sufficiently firm to roll into balls scarcely larger than a nut : a little sifted sugar should be dusted on the fingers in making them, but it must not remain on the surface of the souffles. They are baked usually in very small round paper cases, plaited with the edge of a knife, and to give them brilliancy, the tops are slightly moistened before they are set into the oven, by passing the finger, or a paste-brush, just dipped in cold water, lightly over them. Look at them in about a quarter of an hour, and should they be quite firm to the touch in every part, draw them out ; but if not let them remain longer. They may be baked on sheets of paper, but will not preserve their form so well. For 1 white of egg, whisked to a very firm froth, 8 to 10 oz. of sifted sugar
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