vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Souffle Glace (Plain)
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
896Calories
22 gProtein
45 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories896 kcal
Protein22 g
Carbohydrates45 g
Fiber0 g
Sugars38 g
Total Fat70 g
Saturated Fat37 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol719 mg
Sodium246 mg
Potassium359 mg
Calcium180 mg
Iron2.6 mg
Magnesium27 mg
Phosphorus386 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K4.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 116. The excerpt below is the record exactly as published.
Souffle glace (plain). Whip a pint of rich cream. Beat the yolks of four eggs with one-quarter pound of sugar, until very light, then add the cream to it. Beat the whites of five eggs
Cook this with the app: pantry check, scaling, and the assistant.