Omelette Souffle
From Perfection in baking, 1895
Dust a little fine sugar over it.
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
895Calories
36 gProtein
122 gCarbs
30 gFat
Full nutrition (29 nutrients)
Calories895 kcal
Protein36 g
Carbohydrates122 g
Sugars113 g
Total Fat30 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.1 mg
Potassium107 mg
Calcium7.9 mg
Iron0.3 mg
Magnesium8.2 mg
Phosphorus14 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A0.1 mcg
Vitamin E5.8 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.1 mg
Folate5.6 mcg
Water218 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 13. The excerpt below is the record exactly as published.
Omelette Souffle. Take the yolks of six eggs, a little vanilla, one-quarter of a pound of sugar and one spoonful sweet cream; stir fifteen minutes; add quickly the whites of six eggs beaten very stiff; mix it very light; pour in a warm porcelain dish greased with butter, bake at once, not too slow. Dust a little fine sugar over it. Flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.