Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Souffle
From Delta Gamma cook book, 1922
Serves 3
Presented as published in 1922. 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
525Calories
20 gProtein
41 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein20 g
Carbohydrates41 g
Fiber2 g
Sugars33 g
Total Fat35 g
Saturated Fat8.1 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol266 mg
Sodium118 mg
Potassium320 mg
Calcium105 mg
Iron3.7 mg
Magnesium56 mg
Phosphorus238 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E3.7 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate40 mcg
Choline203 mg
Caffeine12 mg
Water114 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 77. The excerpt below is the record exactly as published.
Chocolate Souffle Melt one rounded tablespoon butter in saucepan. Stir in two rounded tablespoons flour and cook a minute. Add slowly one-half cup milk and cook this until smooth and a little thickened. Remove from fire. Add slowly yolks of three eggs beaten with four large tablespoons sugar. Mix thoroughly and add three ounces of choco- late, melted. Stir and set away to cool. Rub a little butter over top to prevent crust forming. When ready to bake fold in lightly whites of four eggs
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