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Omelette Souffle
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
311Calories
19 gProtein
26 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein19 g
Carbohydrates26 g
Fiber0 g
Sugars26 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium213 mg
Potassium208 mg
Calcium84 mg
Iron2.6 mg
Magnesium18 mg
Phosphorus297 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 56. The excerpt below is the record exactly as published.
OMELETTE SOUFFLE— Mrs. W. F. Jones. Beat the whites and yolks of 3 eggs separately. To the whites add 2 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.