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Chocolate Souffle

Name: Chocolate Souffle
Yield: 3 servings
Cuisine: French
Ingredients: Break four eggs; three teaspoons sugar; one teaspoon flour; three ounces chocolate; whites of four eggs; one large tablespoon butter; two tablespoons flour; a gill of milk; nine tablespoons grated chocolate; yolks of four eggs

From The new practical housekeeping, 1890

Serves 3

Another excellent chocolate souffle is made by melting one large tablespoon butter, stirring into it over the fire two tablespoons flour, adding a gill of milk, and when boiling remove from the stove, add nine tablespoons grated chocolate and a heaping tablespoon sugar, and drop in one by one the yolks of four eggs, stirring briskly all the time; whip whites of four eggs and stir in last very lightly.

Presented as published in 1890. 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

448Calories

8 gProtein

66 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories448 kcal

Protein8.2 g

Carbohydrates66 g

Fiber3.4 g

Sugars48 g

Total Fat21 g

Saturated Fat8.5 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol262 mg

Sodium74 mg

Potassium379 mg

Calcium105 mg

Iron4.4 mg

Magnesium86 mg

Phosphorus268 mg

Zinc1.7 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin D1.6 mcg

Vitamin C0.1 mg

Vitamin A100 mcg

Vitamin E0.8 mg

Vitamin K2.7 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate44 mcg

Choline194 mg

Caffeine16 mg

Water67 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 142. The excerpt below is the record exactly as published.

Break four eggs, whites and yolks sepa- rately ; add to the yolks three teaspoons sugar, one teaspoon flour ; thre/ounces chocolate, grated, an& rapiV five minWs; whip whites of eggs till firm and add them to the other ingredients. But- ter the souffle pan, put in the mixture and bake iu moderate oven fifteen or twenty minutes ; strew sugar over and serve immediately, carrying to table with hot salamander over the top. Another excel- lent chocolate souffle is made by melting one large tablespoon butter, stirring into it over the fife two tablespoons flour, adding a gill or milk, and when boiling remove from the stove, add nine tablespoons grated chocolate and a heaping tablespoon sugar, and drop in one by one the yolks of four eggs, stirring briskly all the time ; wnip whites of four eggs

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