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Omelet Souffle
From The art of cookery, 1899
Serves 1
A pinch of cream of tartar improves the omelet.
Presented as published in 1899. 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
265Calories
25 gProtein
17 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories265 kcal
Protein25 g
Carbohydrates17 g
Fiber0 g
Sugars13 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium147 mg
Calcium57 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C2 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.1 mg
Folate48 mcg
Choline294 mg
Caffeine0 mg
Water186 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 144. The excerpt below is the record exactly as published.
Omelet Souffle. — To the well-beaten yolks of two eggs add three teaspoonfuls of sugar, one teaspoonful of lemon juice, and half a teaspoonful of lemon, orange, vanilla, or any flavoring extract liked. Beat very light and fold in the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.