vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet Souffle a la Creme
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
991Calories
33 gProtein
56 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories991 kcal
Protein33 g
Carbohydrates56 g
Fiber0 g
Sugars45 g
Total Fat71 g
Saturated Fat39 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol922 mg
Sodium10003 mg
Potassium626 mg
Calcium355 mg
Iron3.7 mg
Magnesium50 mg
Phosphorus605 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A760 mcg
Vitamin E3.6 mg
Vitamin K5.1 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.3 mg
Folate101 mcg
Choline627 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 151. The excerpt below is the record exactly as published.
Omelet Souffle a la Creme. Four eggs, two table-spoonfuls of sugar, a speck of salt, half a teaspoonful of vanilla extract, one cupful of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.