Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Souffle
From The national course in home economics, 1917
Serves 2
Recipe attributed to Maria Parloa.
Presented as published in 1917. 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
472Calories
19 gProtein
49 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein19 g
Carbohydrates49 g
Fiber2 g
Sugars39 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol405 mg
Sodium196 mg
Potassium492 mg
Calcium224 mg
Iron4.5 mg
Magnesium70 mg
Phosphorus389 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.9 mg
Folate60 mcg
Choline316 mg
Caffeine12 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 211. The excerpt below is the record exactly as published.
CHOCOLATE SOUFFLE. One-half pint of milk, two ounces of chocolate, three tablespoonfuls of sugar, one rounding tablespoonful of butter, two tablespoonfuls of flour, four eggs
Cook this with the app: pantry check, scaling, and the assistant.