Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half cup of sugar
- half peaches
- three eggs till light
Directions
Make the same as cherry souffle, decorating the mould with half peaches and using two tablespoon- fuls of lemon juice.
LEMON SOUFFLE (Boston Cooking School).
Beat the yolks of three eggs till light and foamy, heat the whites till dry, then beat the yolks into the whites ; beat in gradually a scant half cup of sugar and the juice and grated rind of a lemon, turn into a buttered pudding dish, dust with sugar and bake about twenty minutes. Serve at once with or without a sauce.