Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Coffee Soufflé
From The thorough good cook, 1895
Serves 9
Presented as published in 1895. 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
419Calories
13 gProtein
48 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories419 kcal
Protein13 g
Carbohydrates48 g
Fiber0 g
Sugars31 g
Total Fat24 g
Saturated Fat5.3 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol42 mg
Sodium7.2 mg
Potassium66 mg
Calcium21 mg
Iron1.1 mg
Magnesium7.6 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline0.7 mg
Caffeine11 mg
Water105 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 218. The excerpt below is the record exactly as published.
Coffee Soufle. Mix ten ounces of sugar with six of flom* and two of butter, add half a pint of strong coffee and half a pint of cream, and a pinch of salt. Stir the whole briskly over the fire until it boils. When at boiling-point, work in the yolks of six eggs, and mix the whites of nine eggs
Cook this with the app: pantry check, scaling, and the assistant.