Aunt Gertrude's Recipe for Omelette Souffle

Name: Aunt Gertrude's Recipe for Omelette Souffle
Ingredients: Take 9 whites of eggs; 1 teaspoonful cornstarch; 4 yolks of eggs; H cup granulated sugar; 5 drops vanilla extract

From The Aunts' Cook Book, 1922

Presented as published in 1922. 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

1328Calories

82 gProtein

108 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories1328 kcal

Protein82 g

Carbohydrates108 g

Fiber0 g

Sugars103 g

Total Fat62 g

Saturated Fat20 g

Monounsaturated Fat24 g

Polyunsaturated Fat12 g

Omega-30.2 g

Cholesterol2418 mg

Sodium924 mg

Potassium899 mg

Calcium365 mg

Iron11 mg

Magnesium78 mg

Phosphorus1287 mg

Zinc8.4 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A1040 mcg

Vitamin E6.8 mg

Vitamin K2 mcg

Vitamin B61.1 mg

Vitamin B125.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)3 mg

Niacin (B3)0.5 mg

Folate306 mcg

Choline1911 mg

Caffeine0 mg

Water496 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 25. The excerpt below is the record exactly as published.

Aunt Gertrude's Recipe for Omelette Souffle Take 9 whites of eggs 1 teaspoonful cornstarch 4 yolks of eggs 5 drops vanilla extract or H cup granulated sugar

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