Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Souffle (Chocolat souffle)
From The Swedish, French, American cook book, 1918
Serves 2
Serve with foam sauce or wine sauce.
Presented as published in 1918. 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
431Calories
7 gProtein
63 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories431 kcal
Protein6.9 g
Carbohydrates63 g
Fiber3 g
Sugars51 g
Total Fat23 g
Saturated Fat10 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol34 mg
Sodium58 mg
Potassium433 mg
Calcium176 mg
Iron3.9 mg
Magnesium79 mg
Phosphorus220 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate13 mcg
Choline22 mg
Caffeine18 mg
Water110 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 547. The excerpt below is the record exactly as published.
Chocolate Souffle ( Chocolat souffle ) One tablespoon butter, two tablespoons flour, one cup milk, three ounces chocolate, four tablespoons sugar, four eggs
Cook this with the app: pantry check, scaling, and the assistant.