Souffle Royal

Name: Souffle Royal
Ingredients: pint cream; 2 table-spoons flour; 2 table-spoons powdered sugar; 2 table-spoons orange flower water; I, cup pounded almonds; 6 eggs

From The pudding and pastry book, 1900

Pounded macaroons may be used instead of almonds.

Presented as published in 1900. 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

2468Calories

38 gProtein

74 gCarbs

231 gFat

Full nutrition (34 nutrients)

Calories2468 kcal

Protein38 g

Carbohydrates74 g

Fiber16 g

Sugars22 g

Total Fat231 g

Saturated Fat100 g

Monounsaturated Fat75 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol482 mg

Sodium98 mg

Potassium1412 mg

Calcium633 mg

Iron5.6 mg

Magnesium377 mg

Phosphorus898 mg

Zinc5.1 mg

Copper1.3 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E33 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)6 mg

Folate81 mcg

Choline67 mg

Caffeine0 mg

Water279 g

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 12. The excerpt below is the record exactly as published.

Souffle Royal pint cream 2 table-spoons flour 2 table-spoons powdered sugar 2 table-spoons orange flower water I, cup pounded almonds 6 eggs

Cook this with the app: pantry check, scaling, and the assistant.