Carrot Soufflé

Name: Carrot Soufflé
Ingredients: half a pint of carrot puree; a dessertspoonful of fine sifted flour; a good pinch of caster sugar; a little salt; ^oz. of fresh butter; the well-beaten yolks of six eggs

From The "Queen" cookery books: Vegetables, 1902

Any vegetable puree can be used similarly.

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

493Calories

39 gProtein

17 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories493 kcal

Protein39 g

Carbohydrates17 g

Fiber4.7 g

Sugars6.5 g

Total Fat40 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol1149 mg

Sodium517 mg

Potassium785 mg

Calcium217 mg

Iron5.9 mg

Magnesium52 mg

Phosphorus646 mg

Zinc4.2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D6 mcg

Vitamin C5.6 mg

Vitamin A1802 mcg

Vitamin E4.7 mg

Vitamin K22 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1.4 mg

Folate167 mcg

Choline896 mg

Caffeine0 mg

Water371 g

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.

half a pint of carrot puree add a dessertspoonful of fine sifted flour, a good pinch of caster sugar, a little salt, and ^oz. of fresh butter ; boil till very thick, then work in the well- beaten yolks of six eggs

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