Omelette Soufflé
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
585Calories
39 gProtein
4 gCarbs
30 gFat
Full nutrition (35 nutrients)
Calories585 kcal
Protein39 g
Carbohydrates4.3 g
Fiber0 g
Sugars3.3 g
Total Fat30 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1121 mg
Sodium444 mg
Potassium484 mg
Calcium224 mg
Iron5.3 mg
Magnesium41 mg
Phosphorus642 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.4 mcg
Vitamin C0 mg
Vitamin A495 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate141 mcg
Choline890 mg
Caffeine0 mg
Alcohol19 g
Water306 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 36. The excerpt below is the record exactly as published.
break six eggs into a bovrL add three taUe- ^Mxxifnls of milk and a little salt ; beat until Ugbt. Tmn imo a hot frying pan in which a piece of batter has been mehed, and shake the pan nntfl the eggs b^:in to set. Fold over while the inside is still very creamy and serve. At die table poor over the omelette Aree or foor tablespoonfnls of rum, sprinkle weD with sugar
Cook this with the app: pantry check, scaling, and the assistant.