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Egg Souffle
From The Cook County cook book, 1912
Serves 2
May be served with white sauce highly seasoned with celery, salt, paprika and onion juice.
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
573Calories
16 gProtein
11 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein16 g
Carbohydrates11 g
Fiber0 g
Sugars0.4 g
Total Fat62 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol524 mg
Sodium1334 mg
Potassium265 mg
Calcium132 mg
Iron2.2 mg
Magnesium21 mg
Phosphorus276 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.7 mg
Folate60 mcg
Choline294 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 41. The excerpt below is the record exactly as published.
EGG SOUFFLE. — 1 cup cream, 4 eggs, 1 teaspoon salt, a few grains of cayenne. Cream 2 tablespoons butter, add 2 tablespoons flour and pour on gradually 1 cup scalded milk
Cook this with the app: pantry check, scaling, and the assistant.