Omelette Souffle
From The Dudley book of cookery and household recipes, 1909
Should not be kept after baking.
Presented as published in 1909. 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
780Calories
39 gProtein
95 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein39 g
Carbohydrates95 g
Fiber5.3 g
Sugars88 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium430 mg
Potassium496 mg
Calcium236 mg
Iron5.7 mg
Magnesium44 mg
Phosphorus600 mg
Zinc4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C65 mg
Vitamin A482 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.4 mg
Folate148 mcg
Choline886 mg
Caffeine0 mg
Water269 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 43. The excerpt below is the record exactly as published.
OMELETTE SOUFFLE Break six eggs, separate the whites from the yolks ; put three yolks in a basin with three ounces of sugar and half a grated lemon-peel
Cook this with the app: pantry check, scaling, and the assistant.