vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Omelet Souffle
From The new Kentucky home cook book, 1884
Serves 1
It will fall if not served right away.
Presented as published in 1884. 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
393Calories
8 gProtein
57 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories393 kcal
Protein8.2 g
Carbohydrates57 g
Fiber0.3 g
Sugars51 g
Total Fat14 g
Saturated Fat4.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.1 g
Cholesterol551 mg
Sodium33 mg
Potassium83 mg
Calcium72 mg
Iron1.5 mg
Magnesium4.3 mg
Phosphorus204 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C2.2 mg
Vitamin A194 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate77 mcg
Choline421 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 132. The excerpt below is the record exactly as published.
OMELET SOUFFLE. Take the yelks of three eggs, the whites of six, three ta- ble-spoonfuls of granulated sugar, beat the yelks and sugar to a cream, add a few drops of vanilla, then beat the whites to a stiff froth, pour them over the yelks, and mix lightly together. Have ready a baking-dish buttered, with a layer of marmalade
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