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Omelet Souffle
From Original White House Cookbook, 1887
Serves 1
Dust with sugar before serving.
Presented as published in 1887. 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
535Calories
38 gProtein
29 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein38 g
Carbohydrates29 g
Fiber0 g
Sugars25 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium427 mg
Potassium418 mg
Calcium169 mg
Iron5.4 mg
Magnesium37 mg
Phosphorus597 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)0.4 mg
Folate145 mcg
Choline882 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 148. The excerpt below is the record exactly as published.
OMELET SOUFFLE. Break six eggs into separate cups; beat four of the yolks, mix with them one teaspoonful of flour, three tablespoon fuls of powdered sugar, very little salt. Flavor with extract lemon or any other of the flavors
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