Omelet Souffle
From Recipes for high-class cookery, 1912
If desired, rum syrup may be poured over.
Presented as published in 1912. 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
402Calories
19 gProtein
46 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories402 kcal
Protein19 g
Carbohydrates46 g
Fiber0 g
Sugars44 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium214 mg
Potassium219 mg
Calcium85 mg
Iron2.8 mg
Magnesium19 mg
Phosphorus300 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate75 mcg
Choline441 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 26. The excerpt below is the record exactly as published.
OMELET SOUFFLE. 3 eggs. I 1^ oz. sugar. 1 teaspooniiil flour. I Vanilla
Cook this with the app: pantry check, scaling, and the assistant.