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Almond Souffle (Amandes soufflees)

Name: Almond Souffle (Amandes soufflees)
Yield: 1 servings
Ingredients: One and a half cups milk; one tablespoon butter; one tablespoon flour; two tablespoons sherry; a small pinch of salt; four tablespoons almond paste; four eggs; five tablespoons sugar

From The Swedish, French, American cook book, 1918

Serves 1

Serve immediately with cold foam sauce.

Presented as published in 1918. 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

651Calories

16 gProtein

103 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories651 kcal

Protein16 g

Carbohydrates103 g

Fiber1.5 g

Sugars92 g

Total Fat32 g

Saturated Fat7.6 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol75 mg

Sodium328 mg

Potassium689 mg

Calcium511 mg

Iron1.1 mg

Magnesium90 mg

Phosphorus467 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E4.5 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B122 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.4 mg

Folate36 mcg

Choline76 mg

Caffeine0 mg

Water356 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 548. The excerpt below is the record exactly as published.

Almond Souffle ( Amandes soufflees ) One and a half cups milk, one tablespoon butter, one tablespoon flour, two tablespoons sherry, a small pinch of salt, four table¬ spoons almond paste, four eggs, five tablespoons sugar

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