Strawberry Souffle
From The pudding and pastry book, 1900
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
1161Calories
56 gProtein
142 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories1161 kcal
Protein56 g
Carbohydrates142 g
Fiber0.1 g
Sugars110 g
Total Fat40 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium570 mg
Potassium2022 mg
Calcium378 mg
Iron9.3 mg
Magnesium162 mg
Phosphorus1000 mg
Zinc6.2 mg
Copper0.6 mg
Manganese3.4 mg
Vitamin D8 mcg
Vitamin C544 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.3 mg
Folate192 mcg
Choline1177 mg
Caffeine0 mg
Water1140 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 13. The excerpt below is the record exactly as published.
Strawberry Souffle 1 quart strawberries 8 table-spoons powdered sugar 8 whites of eggs 4 tea-spoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.