vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Omelette Souffle
From The household cook book, 1902
Serves 1
Blanched and pulverized sweet almonds can be added for Almond Souffle.
Presented as published in 1902. 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
719Calories
38 gProtein
77 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories719 kcal
Protein38 g
Carbohydrates77 g
Fiber0 g
Sugars76 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium427 mg
Potassium416 mg
Calcium169 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 144. The excerpt below is the record exactly as published.
Omelette Souffle. — Beat thoroughly together the yolks of 6 eggs and 6 tablespoons of pulverized sugar; flavor with vanilla or lemon
Cook this with the app: pantry check, scaling, and the assistant.