Souffle of Cream
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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
227Calories
11 gProtein
1 gCarbs
20 gFat
Full nutrition (7 nutrients)
Calories227 kcal
Protein11 g
Carbohydrates0.7 g
Total Fat20 g
Vitamin E3.8 mg
Riboflavin (B2)0.3 mg
Water35 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 213. The excerpt below is the record exactly as published.
Soufla^e of Cream.— Beat 4 units of yolk of egg with 20 of thick cream, or wbisk the cream separately, and add the eggs with sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.