vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Omelet Souffle
From Cassell's dictionary of cookery, 1892
Serves 1
Serve immediately after baking. Sufficient for two or three persons.
Presented as published in 1892. 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
584Calories
38 gProtein
42 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein38 g
Carbohydrates42 g
Fiber0 g
Sugars39 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium426 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1012. The excerpt below is the record exactly as published.
Omelet Souffle. — An omelet souffle should be served in the same dish in which it is baked, and should be sent to table with thc^ greatest expedition after it is taken out of the oven, as it falls and grows heavy very quickly. Break half a dozen fresh eggs into separate bowls. Whisk four of the yolks, and mix with them a tea-spoonful of dry flour, three table- spoonfuls of finely powdered sugar, a small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.