vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Omelet Souffle
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
754Calories
49 gProtein
31 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein49 g
Carbohydrates31 g
Fiber0 g
Sugars26 g
Total Fat47 g
Saturated Fat16 g
Monounsaturated Fat19 g
Polyunsaturated Fat8.6 g
Omega-30.1 g
Cholesterol1850 mg
Sodium459 mg
Potassium492 mg
Calcium256 mg
Iron7.3 mg
Magnesium40 mg
Phosphorus862 mg
Zinc5.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D9.7 mcg
Vitamin C0 mg
Vitamin A739 mcg
Vitamin E4.9 mg
Vitamin K1.4 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.4 mg
Folate244 mcg
Choline1440 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 92. The excerpt below is the record exactly as published.
Omelet Souffle. Break 6 eggs separately, take yolks of 4 eggs, and mix with them 1 teaspoon flour, 3 tablespoons powdered sugar, a dash of salt, flavor with vanilla or lemon
Cook this with the app: pantry check, scaling, and the assistant.