Frenchdessert

Chocolate Souffle

Name: Chocolate Souffle
Cuisine: French
Ingredients: rather less than a quarter of a pound of chocolate; the yolks of four eggs; two handfuls of crushed sugar

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

905Calories

31 gProtein

71 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories905 kcal

Protein31 g

Carbohydrates71 g

Fiber7.9 g

Sugars55 g

Total Fat55 g

Saturated Fat27 g

Monounsaturated Fat18 g

Polyunsaturated Fat5.1 g

Omega-30.2 g

Cholesterol753 mg

Sodium311 mg

Potassium910 mg

Calcium176 mg

Iron13 mg

Magnesium190 mg

Phosphorus630 mg

Zinc4.9 mg

Copper1.3 mg

Manganese1.7 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A322 mcg

Vitamin E2.7 mg

Vitamin K9.8 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)1 mg

Folate94 mcg

Choline588 mg

Caffeine49 mg

Water154 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.

Chocolate Souffle. Dissolve rather less than a quarter of a pound of chocolate in a basin in which there is a little luke- warm water, add the yolks of four eggs and two handfuls of crushed sugar

Cook this with the app: pantry check, scaling, and the assistant.