vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Souffle d' Oranges d la Gilbert
From The new century cookery book, 1901
Serves 3
Presented as published in 1901. 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
587Calories
10 gProtein
91 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein9.7 g
Carbohydrates91 g
Fiber8.6 g
Sugars82 g
Total Fat21 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol230 mg
Sodium75 mg
Potassium725 mg
Calcium175 mg
Iron1.3 mg
Magnesium42 mg
Phosphorus153 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C192 mg
Vitamin A120 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate132 mcg
Choline177 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 441. The excerpt below is the record exactly as published.
Souffle d- Oranges d la Gilbert. — 6 oranges, 3 eggs, 2 oz. caster sugar, 1 glass cura^oa^ 2 oz. butter, 1 dessertspoonful fecula or corn-flour, a teaspoonful orange-flower water
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