vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Souffle Cream Ice with Vanilla
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
594Calories
5 gProtein
31 gCarbs
50 gFat
Full nutrition (29 nutrients)
Calories594 kcal
Protein5.1 g
Carbohydrates31 g
Fiber0 g
Sugars0.5 g
Total Fat50 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.1 g
Cholesterol158 mg
Sodium184 mg
Potassium155 mg
Calcium90 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus93 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin C2.2 mg
Vitamin A27 mcg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate16 mcg
Water100 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.
Souffle Cream Ice with Vanilla. — Take two whites of Italian meringue, and when they are cold mix them with loz. of vanilla sugar and a pint of well-whipped Cream
Cook this with the app: pantry check, scaling, and the assistant.