Souffle a l'Eloise

Name: Souffle a l'Eloise
Ingredients: a rich vanilla cream ice; some angel cream ice; some cherries stoned and marinaded in kirsch, lemon juice, and sugar

From The "Queen" cookery books: Ices, 1902

Presented as published in 1902. 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

6Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (17 nutrients)

Calories5.6 kcal

Protein0.1 g

Carbohydrates1.3 g

Sugars1.1 g

Total Fat0 g

Sodium0 mg

Potassium18 mg

Calcium1 mg

Iron0 mg

Magnesium1 mg

Phosphorus1.9 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin C0.8 mg

Vitamin B60 mg

Water6.6 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 47. The excerpt below is the record exactly as published.

Souffle a VEloise. — Have ready a rich vanilla cream ice, and also some angel cream ice into which you have mixed some cherries stoned and marinaded in kirsch, lemon juice, and sugar

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