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Snow Souffle
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
804Calories
14 gProtein
84 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories804 kcal
Protein14 g
Carbohydrates84 g
Fiber1.8 g
Sugars57 g
Total Fat47 g
Saturated Fat7.2 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol565 mg
Sodium9789 mg
Potassium555 mg
Calcium243 mg
Iron1.9 mg
Magnesium38 mg
Phosphorus375 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.9 mcg
Vitamin C1.2 mg
Vitamin A233 mcg
Vitamin E1.5 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate82 mcg
Choline452 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 116. The excerpt below is the record exactly as published.
Snow Souffle Iced Coffee *Snow Souffe—Put 2 tablespoons Crisco and 4 tablespoons potato flour in pan, stir well together, add Y% cup milk, pinch salt, and stir till boiling. Remove from fire. add 4 tablespoons sugar, yolks 3 eggs 1 by 1, % teaspoon orange flower water,
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