vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelette Souffle
From Handbook of practical cookery, 1886
Serves 1
Serve hot.
Presented as published in 1886. 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
469Calories
32 gProtein
27 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein32 g
Carbohydrates27 g
Fiber0 g
Sugars26 g
Total Fat35 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol963 mg
Sodium10057 mg
Potassium358 mg
Calcium149 mg
Iron4.5 mg
Magnesium31 mg
Phosphorus498 mg
Zinc3.3 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)1.2 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 95. The excerpt below is the record exactly as published.
Omelette Souffle.— Yolks of two eggs, whites of three eggs, one tea-spoonful 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.