Meat Souffle
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
519Calories
65 gProtein
20 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein65 g
Carbohydrates20 g
Fiber0.2 g
Sugars13 g
Total Fat18 g
Saturated Fat7.4 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol575 mg
Sodium1271 mg
Potassium1311 mg
Calcium576 mg
Iron4 mg
Magnesium121 mg
Phosphorus1000 mg
Zinc11 mg
Copper1.7 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C7.1 mg
Vitamin A363 mcg
Vitamin E1.2 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B1223 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)7.2 mg
Folate175 mcg
Choline294 mg
Caffeine0 mg
Water462 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 42. The excerpt below is the record exactly as published.
Meat Souffle Make 1 c. white sauce, season with a little onion and parsley, add 1 c. finely chopped meat (veal or chicken preferred). Add yolks of two eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.