vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet Souffle, American Style
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
Can be made with fruit like cherries or peaches.
Presented as published in 1907. 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
582Calories
32 gProtein
59 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein32 g
Carbohydrates59 g
Fiber0 g
Sugars58 g
Total Fat29 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol946 mg
Sodium356 mg
Potassium351 mg
Calcium142 mg
Iron4.4 mg
Magnesium31 mg
Phosphorus496 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 89. The excerpt below is the record exactly as published.
OMELET SOUFFLE, AMERICAN STYLE. Take six whites of eggs, four yolks, vanilla extract, and four ounces of sugar Beat the whites to a meringue, adding a part of the sugar. Stir the yolks with the other part of the sugar, and add the vanilla. Keep out a little of the meringue for decoration. Mix the yolks and sugar lightly in the other part. Rub a little butter
Cook this with the app: pantry check, scaling, and the assistant.