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Corn Meal Souffle

Name: Corn Meal Souffle
Yield: 1 servings
Ingredients: one-quarter pint corn meal; one pint boiling milk; one tablespoonful sugar; one tablespoonful melted butter; one teaspoonful salt; the yolks (well beaten) of four eggs

From The Times cook book, no. 2, 1905

Serves 1

Presented as published in 1905. 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

654Calories

17 gProtein

77 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories654 kcal

Protein17 g

Carbohydrates77 g

Fiber3.1 g

Sugars14 g

Total Fat30 g

Saturated Fat13 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol763 mg

Sodium2373 mg

Potassium190 mg

Calcium95 mg

Iron2.7 mg

Magnesium29 mg

Phosphorus346 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A360 mcg

Vitamin E2.2 mg

Vitamin K1.4 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.8 mg

Folate123 mcg

Choline567 mg

Caffeine0 mg

Water47 g

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 121. The excerpt below is the record exactly as published.

CORN MEAL SOUFFLE. Mrs. A. L. Parsons, Betteravia, Oal.^Scald one-quar- ter pint corn meal or germea with one pint boiling milk. Allow to cook two or three min-' utes. When cool, add one tablespoonful sugar, one tablespoonful meilted butter, one teaspoon- ful salt and the yolks (well beaten) of four eggs

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