Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Souffle
From Handbook of practical cookery, 1886
Serves 3
Serve quickly to maintain fluffiness.
Presented as published in 1886. 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
341Calories
18 gProtein
38 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein18 g
Carbohydrates38 g
Fiber0.7 g
Sugars26 g
Total Fat21 g
Saturated Fat4.6 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol461 mg
Sodium203 mg
Potassium300 mg
Calcium122 mg
Iron3.2 mg
Magnesium40 mg
Phosphorus321 mg
Zinc2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.7 mcg
Vitamin C0.1 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate71 mcg
Choline351 mg
Caffeine1.7 mg
Water136 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 94. The excerpt below is the record exactly as published.
Chocolate Souffle's.— Three ounces of grated chocolate, one ounce of sugar, one ounce of butter, one ounce of flour, one gill of milk, yolks of three eggs, whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.