Omelette Souffle
From The bachelor and the chafing dish, 1895
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
444Calories
31 gProtein
15 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein31 g
Carbohydrates15 g
Fiber0 g
Sugars13 g
Total Fat28 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.2 g
Omega-30.1 g
Cholesterol1111 mg
Sodium300 mg
Potassium313 mg
Calcium156 mg
Iron4.4 mg
Magnesium26 mg
Phosphorus529 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5.8 mcg
Vitamin C0 mg
Vitamin A450 mcg
Vitamin E3 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate144 mcg
Choline867 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 38. The excerpt below is the record exactly as published.
Omelette Souffle. — In preparing an omelette, beat the whites of four eggs separately from the yolks of two, then put together ; add a tablespoon- ful of sug
Cook this with the app: pantry check, scaling, and the assistant.