Soufflé à la Carmen

Name: Soufflé à la Carmen
Ingredients: 4 0z. COX’S INSTANT POWDERED GELATINE; I gill peach syrup; Juice of 1 lemon; % pint peach purée; 3% pint whipping cream; 3 eggs; 6 ozs. castor sugar; 1 or 2 tablespoonfuls maraschino; Crushed macaroons; Finely chopped almonds

From Cox's manual of gelatine cookery (copyright), 1938

Sprinkle with crushed macaroons and almonds before serving.

Presented as published in 1938. 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

6891Calories

36 gProtein

397 gCarbs

585 gFat

Full nutrition (33 nutrients)

Calories6891 kcal

Protein36 g

Carbohydrates397 g

Fiber5.5 g

Sugars325 g

Total Fat585 g

Saturated Fat335 g

Monounsaturated Fat120 g

Polyunsaturated Fat0.1 g

Cholesterol1689 mg

Sodium471 mg

Potassium1922 mg

Calcium1067 mg

Iron1.3 mg

Magnesium121 mg

Phosphorus985 mg

Zinc4.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C59 mg

Vitamin A38 mcg

Vitamin E0.2 mg

Vitamin K44 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.3 mg

Folate20 mcg

Choline5.6 mg

Caffeine0 mg

Water1225 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 40. The excerpt below is the record exactly as published.

SOUFFLE A LA CARMEN. Eight persons 4 0z. COX’S INSTANT POWDERED GELATINE I gill peach syrup Juice of 1 lemon % pint peach purée I or 2 tablespoonfuls maraschino 3% pint whipping cream Crushed macaroons 3 eggs Finely chopped almonds 6 ozs. castor sugar

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