Strawberry Souffle

Name: Strawberry Souffle
Ingredients: half a box of gelatine; half a cup of cold water; half a cup of boiling water; one pint of strawberry juice; three-quarters of a pound of sugar; yolks of six eggs; one quart of cream

From 365 desserts, 1900

This recipe serves fifteen people.

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

5171Calories

37 gProtein

458 gCarbs

362 gFat

Full nutrition (33 nutrients)

Calories5171 kcal

Protein37 g

Carbohydrates458 g

Fiber1.3 g

Sugars397 g

Total Fat362 g

Saturated Fat201 g

Monounsaturated Fat81 g

Polyunsaturated Fat4.5 g

Cholesterol2067 mg

Sodium573 mg

Potassium1127 mg

Calcium788 mg

Iron12 mg

Magnesium70 mg

Phosphorus948 mg

Zinc4.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D5.5 mcg

Vitamin C122 mg

Vitamin A394 mcg

Vitamin E2.6 mg

Vitamin K23 mcg

Vitamin B60.7 mg

Vitamin B122 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.6 mg

Folate181 mcg

Choline839 mg

Caffeine0 mg

Water1244 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 27. The excerpt below is the record exactly as published.

Strawberry Souffle. Cover half a box of gelatine with half a cup of cold water and soak half an hour, then add half a cup of boiling water and stir until the gelatine is dissolved. Mix one pint of straw- berry juice and three-quarters of a pound of sugar together until they form a syrup. Beat the yolks of six eggs to a cream ; add them to the syrup ; beat until thoroughly mixed. Whip one quart of cream

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