Omelet Souffle

Name: Omelet Souffle
Ingredients: Six Eggs; Half an ounce of Flour; Three ounces of Castor Sugar; Fifteen drops of Essence of Vanilla

From High-class cookery recipes, 1897

Presented as published in 1897. 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

808Calories

39 gProtein

98 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories808 kcal

Protein39 g

Carbohydrates98 g

Fiber0 g

Sugars86 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium427 mg

Potassium435 mg

Calcium172 mg

Iron6.1 mg

Magnesium40 mg

Phosphorus609 mg

Zinc4 mg

Copper0.2 mg

Manganese0.2 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)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.2 mg

Folate164 mcg

Choline882 mg

Caffeine0 mg

Water230 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 64. The excerpt below is the record exactly as published.

Omelet Souffle. Ingredients, Six Eggs. Half an ounce of Flour. Three ounces of Castor Sugar. Fifteen drops of Essence of Vanilla

Cook this with the app: pantry check, scaling, and the assistant.