vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sponge Souffle
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
No method was recorded for this recipe.
Nutrition per serving
509Calories
16 gProtein
67 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein16 g
Carbohydrates67 g
Fiber0.8 g
Sugars47 g
Total Fat20 g
Saturated Fat7.7 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol324 mg
Sodium505 mg
Potassium340 mg
Calcium210 mg
Iron2.3 mg
Magnesium30 mg
Phosphorus410 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.7 mcg
Vitamin C0.1 mg
Vitamin A163 mcg
Vitamin E1.3 mg
Vitamin K7.5 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.3 mg
Folate64 mcg
Choline271 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 105. The excerpt below is the record exactly as published.
SPONGE SOUFFLE. 3 eggs A little sugar 6 sponge cakes I pt. brandy or sherry ^ pt. milk
Cook this with the app: pantry check, scaling, and the assistant.