vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Omelet Soufflé
From Practical household cookery, 1891
Serves 1
Serve immediately to prevent collapse.
Presented as published in 1891. 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
866Calories
38 gProtein
115 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories866 kcal
Protein38 g
Carbohydrates115 g
Fiber0 g
Sugars114 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium427 mg
Potassium416 mg
Calcium169 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 181. The excerpt below is the record exactly as published.
OMELET SOUFFLl Separate the whites of six eggs from the yolks, put the whites in the egg-bowl, and the yolks in a basin with a quarter of a pound of pounded sugar and a teaspoonful of orange-flower water
Cook this with the app: pantry check, scaling, and the assistant.