Frenchdessert

Chocolate Souffle

Name: Chocolate Souffle
Cuisine: French
Ingredients: rather less than a quarter of a pound of chocolate; the yolks of four eggs; two handfuls of crushed sugar; the four whites

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

1191Calories

56 gProtein

72 gCarbs

74 gFat

Full nutrition (34 nutrients)

Calories1191 kcal

Protein56 g

Carbohydrates72 g

Fiber7.9 g

Sugars56 g

Total Fat74 g

Saturated Fat33 g

Monounsaturated Fat25 g

Polyunsaturated Fat8.9 g

Omega-30.2 g

Cholesterol1497 mg

Sodium595 mg

Potassium1186 mg

Calcium288 mg

Iron16 mg

Magnesium214 mg

Phosphorus1026 mg

Zinc7.4 mg

Copper1.5 mg

Manganese1.7 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A642 mcg

Vitamin E4.8 mg

Vitamin K10 mcg

Vitamin B60.7 mg

Vitamin B123.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.9 mg

Niacin (B3)1.1 mg

Folate188 mcg

Choline1176 mg

Caffeine49 mg

Water306 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.

Chocolate Souffle. Dissolve rather less than a quarter of a pound of chocolate in a basin in which there is a little luke- warm water, add the yolks of four eggs and two handfuls of crushed sugar, and mix together till a smooth frothy paste. Beat up the four whites

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