Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Soufflé
From Practical household cookery, 1891
Serves 5
Presented as published in 1891. 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
395Calories
14 gProtein
48 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein14 g
Carbohydrates48 g
Fiber1.6 g
Sugars27 g
Total Fat16 g
Saturated Fat7.9 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol237 mg
Sodium128 mg
Potassium387 mg
Calcium171 mg
Iron4.1 mg
Magnesium58 mg
Phosphorus288 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A128 mcg
Vitamin E0.8 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.8 mg
Folate64 mcg
Choline194 mg
Caffeine9.8 mg
Water134 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 181. The excerpt below is the record exactly as published.
CHOCOLATE SOUFFLI Break a quarter of a pound of chocolate into pieces, put it in a stewpan over the fire with a gill of milk, and work with a wooden spoon to a smooth paste, then add a quarter of a pound of fiour, two ounces of pounded sugar, a small pinch of salt, and three gills of milk. Stir this to a nice batter, then add the yolks of six eggs
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