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Green Chile and Corn Souffle

Name: Green Chile and Corn Souffle
Yield: 1 servings
Ingredients: 1/2 can of DEL MONTE Canned Green Chile; 1 cup of white sauce; 1 cup of canned corn; 1 teaspoon of salt; 1 tablespoon of corn syrup; 2 slightly beaten eggs

From The bride's cook book, 1915

Serves 1

Presented as published in 1915. 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

776Calories

26 gProtein

69 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories776 kcal

Protein26 g

Carbohydrates69 g

Fiber4 g

Sugars33 g

Total Fat46 g

Saturated Fat12 g

Monounsaturated Fat19 g

Polyunsaturated Fat13 g

Omega-30.1 g

Cholesterol387 mg

Sodium3757 mg

Potassium728 mg

Calcium343 mg

Iron3.5 mg

Magnesium69 mg

Phosphorus513 mg

Zinc2.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D5 mcg

Vitamin C4.7 mg

Vitamin A488 mcg

Vitamin E2.1 mg

Vitamin K3.3 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)3.2 mg

Folate138 mcg

Choline359 mg

Caffeine0 mg

Water387 g

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 123. The excerpt below is the record exactly as published.

GREEN CHILE AND CORN SOUFFLE— Mix V2 can of DEL MONTE Canned Gfeen Chile with 1 cup of white sauce, 1 cup of canned com, 1 teaspoon of salt, 1 tablespoon of corn sirup and 2 slightly beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.