Omelette Souffle

Name: Omelette Souffle
Ingredients: Yolks of two eggs; whites of three eggs; one teaspoonful of powdered sugar; one teaspoonful of essence of vanilla; one-half ounce of butter; one grain of salt

From The art of cooking, 1880

A tablespoonful of jelly or jam may be added in the center when served.

Presented as published in 1880. 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

381Calories

32 gProtein

5 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories381 kcal

Protein32 g

Carbohydrates5.1 g

Fiber0 g

Sugars4.2 g

Total Fat35 g

Saturated Fat7.8 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol963 mg

Sodium357 mg

Potassium355 mg

Calcium143 mg

Iron4.4 mg

Magnesium31 mg

Phosphorus498 mg

Zinc3.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.2 mg

Folate118 mcg

Choline735 mg

Caffeine0 mg

Water195 g

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 62. The excerpt below is the record exactly as published.

Omelette Souffle. — ^Yolks of two eggs, whites of three eggs, one teaspoonful of powdered sugar, one tea- spoonful of essence of vanilla, one-half ounce of butter, one grain of salt

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