Souffle aux Macarons

Name: Souffle aux Macarons
Ingredients: half a pound of nice macaroons; four or five tablespoonfuls of maraschino or noyau syrup; a small liqueur-glassful of brandy; half a teaspoonful of essence of vanilla; a pint of stiffly whipped cream; the whites of three eggs

From The "Queen" cookery books: Ices, 1902

This is equally good made with brown bread crumbs.

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

2540Calories

22 gProtein

269 gCarbs

155 gFat

Full nutrition (33 nutrients)

Calories2540 kcal

Protein22 g

Carbohydrates269 g

Fiber12 g

Sugars185 g

Total Fat155 g

Saturated Fat110 g

Monounsaturated Fat34 g

Polyunsaturated Fat5.7 g

Cholesterol356 mg

Sodium584 mg

Potassium977 mg

Calcium491 mg

Iron2.1 mg

Magnesium118 mg

Phosphorus571 mg

Zinc3.6 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D1.9 mcg

Vitamin C1.3 mg

Vitamin A881 mcg

Vitamin E3.4 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate21 mcg

Choline100 mg

Caffeine0 mg

Water327 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 46. The excerpt below is the record exactly as published.

Souffle aux Macarons. — Crush half a pound of SOUFFLES AND MOUSSES. 97 nice macaroons (cocoamit ones make a very good souffle) and stir them into four or five tablespoonfuls of marascliino or noyeau syrup, a small liqueur- glassful of brandy, and half a teaspoonful of essence of vanilla ; let these crumbs steep in this for fifteen or twenty minutes, then mix them with a pint of stiffly whipped cream, and an Italian meringue made with sugar, and the whites of three eggs

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