Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Chocolate Souffle
From Harper's cook book encyclopædia, 1902
Serves 8
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
393Calories
9 gProtein
46 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories393 kcal
Protein9.4 g
Carbohydrates46 g
Fiber3.8 g
Sugars35 g
Total Fat19 g
Saturated Fat2.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.9 g
Cholesterol184 mg
Sodium29 mg
Potassium290 mg
Calcium98 mg
Iron2.1 mg
Magnesium92 mg
Phosphorus245 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.9 mcg
Vitamin C0.1 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate25 mcg
Choline140 mg
Caffeine1.7 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 396. The excerpt below is the record exactly as published.
Chocolate Souffle. — A % lb. of grated chocolate delicately flavored with vanilla, % lb. of almonds blanch- ed and pounded, 6 ozs. of sifted sugar, and the yolks of eight eggs must be stirred together for a half-hour ; then, after whisking the same number of whites to a stiff froth
Cook this with the app: pantry check, scaling, and the assistant.