Strawberry Ice Souffle

Name: Strawberry Ice Souffle
Ingredients: two ounces of sugar; three yolks of eggs; the juice of a pound of fruit; three tablespoonsful of whipped cream; the last two whites of eggs

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

811Calories

33 gProtein

94 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories811 kcal

Protein33 g

Carbohydrates94 g

Fiber0 g

Sugars84 g

Total Fat34 g

Saturated Fat14 g

Monounsaturated Fat12 g

Polyunsaturated Fat5.1 g

Omega-30.1 g

Cholesterol963 mg

Sodium522 mg

Potassium551 mg

Calcium199 mg

Iron4.4 mg

Magnesium40 mg

Phosphorus534 mg

Zinc3.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5.2 mcg

Vitamin C113 mg

Vitamin A483 mcg

Vitamin E2.9 mg

Vitamin K1.6 mcg

Vitamin B60.4 mg

Vitamin B122.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.2 mg

Folate119 mcg

Choline742 mg

Caffeine0 mg

Water640 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 51. The excerpt below is the record exactly as published.

STRAWBERRY ICE SOUFFLE ri1WO ounces of sugar, three yolks of eggs, the juice of a pound of fruit. Put the whole into a good sized bain marie pan and whip in a pan of hot water until stiff and frothy. Then whip in the ice until cold. Add three tablespoonsful of whipped cream, then add the last two whites of eggs

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