Sponge Soufflé
From Savouries and sweets suitable for luncheons and dinners, 1886
For four persons.
Presented as published in 1886. 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
1106Calories
1 gProtein
212 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1106 kcal
Protein1.3 g
Carbohydrates212 g
Fiber2.5 g
Sugars141 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium94 mg
Potassium396 mg
Calcium65 mg
Iron1.7 mg
Magnesium31 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate25 mcg
Choline23 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 20. The excerpt below is the record exactly as published.
Sponge Soufflfe. For Four Persons. — Four penny sponge cakes ; J lb. straw* berry jam ; 1 glass of sherry ; 1 oz. castor sugar ; 3 eggs : \ a saltspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.