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Egg Souffle
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
683Calories
23 gProtein
17 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein23 g
Carbohydrates17 g
Fiber0.1 g
Sugars6.4 g
Total Fat69 g
Saturated Fat30 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol632 mg
Sodium1416 mg
Potassium489 mg
Calcium296 mg
Iron2.7 mg
Magnesium39 mg
Phosphorus449 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A246 mcg
Vitamin E1.5 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.8 mg
Folate71 mcg
Choline389 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 94. The excerpt below is the record exactly as published.
Egg Souffle. 2 tablespoons butter. 1 cup milk. 2 tablespoons flour. 5 eggs. 1 cup cream. 1 teaspoon salt. Dash cayenne or i/4 teaspoon paprika
Cook this with the app: pantry check, scaling, and the assistant.