vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Chestnut Souffle
From Cookery for every household, 1914
Serves 4
Time to bake: 20-30 minutes. Serves 4-5.
Presented as published in 1914. 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
230Calories
7 gProtein
32 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein7.2 g
Carbohydrates32 g
Fiber0 g
Sugars22 g
Total Fat8 g
Saturated Fat3.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol194 mg
Sodium79 mg
Potassium207 mg
Calcium45 mg
Iron1.2 mg
Magnesium16 mg
Phosphorus124 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C1.9 mg
Vitamin A81 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate37 mcg
Choline148 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 687. The excerpt below is the record exactly as published.
Chestnut Souffl6 (SoufflS aux Matrons) 2 doz. chestnuts. \ pt. milk. 2 table-sps. cream. A few drops of vanilla. 3 oz. sugar. 4 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.