vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelette Souffle
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
273Calories
5 gProtein
19 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories273 kcal
Protein5.4 g
Carbohydrates19 g
Fiber0 g
Sugars18 g
Total Fat21 g
Saturated Fat3.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Cholesterol400 mg
Sodium21 mg
Potassium99 mg
Calcium50 mg
Iron1 mg
Magnesium6.8 mg
Phosphorus138 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate50 mcg
Choline279 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 134. The excerpt below is the record exactly as published.
Omelette Souffle. Beat the yolks of 2 eggs and a tablespoonful refined sugar to thick cream with wooden spoon. Add 8 or 10 drops vanilla for flay- H2 TRIED FAVOURITES COOKERY BOOK. curing, and the whites of 3 eggs whipped to stiff froth. Have \ oz. butt
Cook this with the app: pantry check, scaling, and the assistant.