vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sponge Souffle
From Mrs. Maclurcan's cookery book, 1899
Serves 3
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
Nutrition per serving
591Calories
13 gProtein
85 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein13 g
Carbohydrates85 g
Fiber1.3 g
Sugars51 g
Total Fat22 g
Saturated Fat8.3 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol247 mg
Sodium694 mg
Potassium280 mg
Calcium158 mg
Iron2.6 mg
Magnesium26 mg
Phosphorus414 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.9 mcg
Vitamin C0.1 mg
Vitamin A112 mcg
Vitamin E1.3 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.1 mg
Folate71 mcg
Choline209 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 3 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.