Ham Souffle

Name: Ham Souffle
Ingredients: 1 cup of cold chopped ham; y2 cup of bread crumbs; 1 small onion; a bit of parsley cut fine; Pepper, salt to suit taste; Beat 3 eggs; adding 1 pint of milk

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

1303Calories

83 gProtein

77 gCarbs

72 gFat

Full nutrition (34 nutrients)

Calories1303 kcal

Protein83 g

Carbohydrates77 g

Fiber5 g

Sugars46 g

Total Fat72 g

Saturated Fat29 g

Monounsaturated Fat29 g

Polyunsaturated Fat9.5 g

Omega-30.1 g

Cholesterol756 mg

Sodium3615 mg

Potassium2018 mg

Calcium833 mg

Iron7.5 mg

Magnesium152 mg

Phosphorus1289 mg

Zinc9.6 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D9.3 mcg

Vitamin C11 mg

Vitamin A396 mcg

Vitamin E2.4 mg

Vitamin K4.6 mcg

Vitamin B61.6 mg

Vitamin B126.3 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)2.1 mg

Niacin (B3)14 mg

Folate159 mcg

Choline727 mg

Caffeine0 mg

Water835 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 12. The excerpt below is the record exactly as published.

Ham Soufflee. 1 cup of cold chopped ham; y2 cup of bread crumbs ; 1 small onion, a bit of parsley cut fine. Pepper, salt to suit taste. Beat 3 eggs, adding 1 pint of milk

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