Frenchdessert
Chocolate Souffle
From The practical cookbook, 1917
Presented as published in 1917. 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
2159Calories
50 gProtein
369 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories2159 kcal
Protein50 g
Carbohydrates369 g
Fiber6.3 g
Sugars253 g
Total Fat57 g
Saturated Fat20 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol36 mg
Sodium185 mg
Potassium1023 mg
Calcium392 mg
Iron16 mg
Magnesium189 mg
Phosphorus561 mg
Zinc3.7 mg
Copper1.1 mg
Manganese2.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E4.4 mg
Vitamin K6.9 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)9.8 mg
Folate209 mcg
Choline44 mg
Caffeine37 mg
Water391 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 32. The excerpt below is the record exactly as published.
add the sugar, and when well mixed stir slowly into the mixture the flour, butter, and milk, cooked as for White sauce {p. 30). When slightly cool fold in the stiffly beaten whites of the eggs. Flavor and pour into a buttered baking-dish. Bake 30 min. in a moderate oven. Serve at once with Creamy sauce (p. 60) or Foamy sauce (p. 60). Chocolate souffle. Additional ingredients: 3 oz, chocolate, 2 tb. boiling water. Make as for Vanilla sotiffli
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