Omelet Souffle
From Some simple Sunday suppers, 1895
Recipe attributed to Mrs. Henderson.
Presented as published in 1895. 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
415Calories
28 gProtein
42 gCarbs
15 gFat
Full nutrition (17 nutrients)
Calories415 kcal
Protein28 g
Carbohydrates42 g
Sugars38 g
Total Fat15 g
Sodium0.4 mg
Potassium0.8 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin E2.9 mg
Riboflavin (B2)0.9 mg
Water182 g
As published
This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 13. The excerpt below is the record exactly as published.
Omelet Souffle (Mrs. Henderson).— Whites of six eggs; yolks of three eggs; three tablespoonfuls sugar. Flavor with vanilla or lemon
Cook this with the app: pantry check, scaling, and the assistant.