vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Souffle
From Lessons in cooking through preparation of meals, 1912
Serves 1
This souffle is a variation of baked custard.
Presented as published in 1912. 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
449Calories
18 gProtein
20 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein18 g
Carbohydrates20 g
Fiber1.2 g
Sugars16 g
Total Fat33 g
Saturated Fat16 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol609 mg
Sodium1285 mg
Potassium543 mg
Calcium370 mg
Iron1.6 mg
Magnesium45 mg
Phosphorus486 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A364 mcg
Vitamin E1.7 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.1 mg
Folate75 mcg
Choline464 mg
Caffeine0 mg
Water284 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 18. The excerpt below is the record exactly as published.
CORN SOUFFLE BREAD AND BUTTER COCOA Corn Souffle Mix ^ can corn, yolks 3 eggs, i cup of milk, ^2 teaspoon salt and i tablespoon melted butter
Cook this with the app: pantry check, scaling, and the assistant.