Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Souffle
From Cookery and housekeeping, 1882
Serves 2
Can substitute macaroons or coffee for chocolate.
Presented as published in 1882. 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
421Calories
18 gProtein
29 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein18 g
Carbohydrates29 g
Fiber2.6 g
Sugars24 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol390 mg
Sodium197 mg
Potassium530 mg
Calcium227 mg
Iron4.8 mg
Magnesium81 mg
Phosphorus398 mg
Zinc2.6 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate47 mcg
Choline316 mg
Caffeine16 mg
Water184 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 147. The excerpt below is the record exactly as published.
Chocolate Souffle. \ pint of milk ; 3 tablets of chocolate ; 4 fresh eggs. SOUFFLES. 367 Scrape the chocolate and cook it in the milk in a milk saucepan for three minutes ; take it off the fire and let it cool. Beat yolks and whites of eggs sepa- rately ; work in the yolks first, and then the whites, which must have been beaten to a snow. Give the mould, or souffle case, a thin coating of butter ; pour in the chocolate mixture, and bake for about twenty minutes in a moderate oven. The souffle ought to rise above the edge of the case. Macaroons, or ratafias, may be substituted for chocolate. Coffee may be used ; or a flavouring of vanille, or orange-flower water. If only flavourings, then a little potato flour will be required. Ginger Souffle. \ lb. potato flour ; \ lb. butter ; 3 ozs. powdered sugar; ^ lb. preserved ginger ; The peel of one lemon. Let the mixture first warm over the stove, stirring till quite smooth, and adding one pint of milk.
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