Cornflour Soufflee
From Gas cookery, 1885
Presented as published in 1885. 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
501Calories
23 gProtein
62 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein23 g
Carbohydrates62 g
Fiber2.1 g
Sugars41 g
Total Fat18 g
Saturated Fat7.8 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol401 mg
Sodium236 mg
Potassium593 mg
Calcium358 mg
Iron2.4 mg
Magnesium67 mg
Phosphorus521 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate54 mcg
Choline343 mg
Caffeine0 mg
Water294 g
As published
This recipe was extracted from Gas cookery (1885) by Helen Edden, page 55. The excerpt below is the record exactly as published.
Cornflour Soufflee. Ingredients. — 1 oz. Cornflour, 1 oz. Castor Sugar, ^ pint Milk, Essence of Vanilla, 2 Eggs
Cook this with the app: pantry check, scaling, and the assistant.