Frenchdessert

Chocolate Souffles

Name: Chocolate Souffles
Cuisine: French
Ingredients: Three ounces of grated chocolate; one ounce of sugar; one ounce of butter; one ounce of flour; one gill of milk; yolks of three eggs; whites of four eggs

From The art of cooking, 1880

Serve on a hot platter with sauce if desired.

Presented as published in 1880. 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

1024Calories

53 gProtein

114 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories1024 kcal

Protein53 g

Carbohydrates114 g

Fiber2.2 g

Sugars78 g

Total Fat62 g

Saturated Fat14 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.8 g

Omega-30.1 g

Cholesterol1383 mg

Sodium608 mg

Potassium901 mg

Calcium367 mg

Iron9.5 mg

Magnesium120 mg

Phosphorus962 mg

Zinc5.9 mg

Copper0.7 mg

Manganese0.6 mg

Vitamin D8.2 mcg

Vitamin C0.2 mg

Vitamin A599 mcg

Vitamin E3.8 mg

Vitamin K1.5 mcg

Vitamin B60.7 mg

Vitamin B123.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)2.6 mg

Folate212 mcg

Choline1052 mg

Caffeine5.1 mg

Water408 g

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 62. The excerpt below is the record exactly as published.

Chocolate Souffles. — Three ounces of grated chocolate, one ounce of sugar, one ounce of butter, one ounce of flour, one gill of milk, yolks of three eggs, whites of four eggs

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