vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Souffle
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
741Calories
21 gProtein
34 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories741 kcal
Protein21 g
Carbohydrates34 g
Fiber0 g
Sugars30 g
Total Fat58 g
Saturated Fat32 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol350 mg
Sodium234 mg
Potassium731 mg
Calcium549 mg
Iron0.9 mg
Magnesium57 mg
Phosphorus535 mg
Zinc2.4 mg
Copper0 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A197 mcg
Vitamin E0.7 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline212 mg
Caffeine0 mg
Water428 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 400. The excerpt below is the record exactly as published.
Strawberry Souffle. — Sprinkle the berries with sugar ; place on the ice and let it stand several hours. Mean- while put a pint and a half of milk in a double boiler, and when it comes to a boil add two table - spoonfuls of sugar, a pinch of salt, and two beaten eggs ; flavor with vanilla. Set away to cool. Just before serving, whip to a froth half a pint of cream
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