Omelet Souffle in a Mould

Name: Omelet Souffle in a Mould
Ingredients: six fresh eggs; three spoonfuls of rice flour; a tablespoonful of orange-flower water

From La cuisine creole, 1885

Presented as published in 1885. 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

513Calories

39 gProtein

21 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories513 kcal

Protein39 g

Carbohydrates21 g

Fiber0.1 g

Sugars1.1 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium428 mg

Potassium432 mg

Calcium170 mg

Iron5.3 mg

Magnesium42 mg

Phosphorus616 mg

Zinc4.2 mg

Copper0.3 mg

Manganese0.3 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)0.5 mg

Folate145 mcg

Choline882 mg

Caffeine0 mg

Water246 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 41. The excerpt below is the record exactly as published.

OMELET SOUFFLE IN A MOULD. Break six fresh eggs, separate the whites from the yolks, put with the yolks three spoonfuls of rice flour and a tablespoonful of orange-flower water

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