Omelet Souffle
From Royal baker and pastry cook, 1913
Can pour rum over and set on fire for an omelet au rhum.
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
767Calories
49 gProtein
32 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories767 kcal
Protein49 g
Carbohydrates32 g
Fiber0 g
Sugars26 g
Total Fat47 g
Saturated Fat16 g
Monounsaturated Fat19 g
Polyunsaturated Fat8.6 g
Omega-30.1 g
Cholesterol1850 mg
Sodium460 mg
Potassium499 mg
Calcium257 mg
Iron7.3 mg
Magnesium41 mg
Phosphorus862 mg
Zinc5.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D9.7 mcg
Vitamin C0 mg
Vitamin A739 mcg
Vitamin E4.9 mg
Vitamin K1.4 mcg
Vitamin B60.8 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.4 mg
Folate244 mcg
Choline1440 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 74. The excerpt below is the record exactly as published.
Omelet Souffle. — Break 6 eggs into sep¬ arate cups; beat 4 of the yolks, mix with them teaspoon flour, 3 tablespoons powdered sugar, very little salt; flavor with extract lemon or any other flavors
Cook this with the app: pantry check, scaling, and the assistant.