Frenchdessert

Chocolate Souffle

Name: Chocolate Souffle
Cuisine: French
Ingredients: three whites of eggs; two ounces of chocolate; two or three drops of essence of vanilla; sugar to taste

From Cookery, 1897

Serve immediately or the top will sink.

Presented as published in 1897. 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

359Calories

12 gProtein

37 gCarbs

18 gFat

Full nutrition (30 nutrients)

Calories359 kcal

Protein12 g

Carbohydrates37 g

Fiber4 g

Sugars27 g

Total Fat18 g

Saturated Fat10 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol4.5 mg

Sodium14 mg

Potassium317 mg

Calcium32 mg

Iron4.5 mg

Magnesium83 mg

Phosphorus117 mg

Zinc1.1 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin A1.1 mcg

Vitamin E0.3 mg

Vitamin K4.6 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.4 mg

Caffeine24 mg

Water78 g

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 42. The excerpt below is the record exactly as published.

Chocolate Souffle. — Whisk well together three whites of eggs, two ounces of chocolate, two or three drops of essence of vanilla, and sugar to taste

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