vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Souffle Cream Ice with Meringue
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
720Calories
14 gProtein
37 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories720 kcal
Protein14 g
Carbohydrates37 g
Fiber0.6 g
Sugars6 g
Total Fat57 g
Saturated Fat28 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol433 mg
Sodium285 mg
Potassium301 mg
Calcium128 mg
Iron2.1 mg
Magnesium25 mg
Phosphorus245 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C16 mg
Vitamin A148 mcg
Vitamin E0.8 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate57 mcg
Choline223 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 568. The excerpt below is the record exactly as published.
ouffle Cream Ice with Mering-ue. — Make a custard with the yolks of six eggs, lj teacupfuls of pine-apple syrup, and a stick of vanilla. Mix this with two whites of Italian meringue and \ teacupful of noyeau or maraschino, and then stir in well 1 pint of Cream, previously whipped, and lastly 2oz. of chocolate pastilles and jib. of pineapple cut up very small
Cook this with the app: pantry check, scaling, and the assistant.