Omelette Souffle et Moulee

Name: Omelette Souffle et Moulee
Ingredients: Six Eggs; Two tablespoonfuls of Castor Sugar; Four Macaroons; One tablespoonful of Flour; Grated rind of one Lemon; One tablespoonful of Orange Flower Water

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

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

583Calories

40 gProtein

43 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories583 kcal

Protein40 g

Carbohydrates43 g

Fiber2.8 g

Sugars29 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1116 mg

Sodium428 mg

Potassium563 mg

Calcium196 mg

Iron6.3 mg

Magnesium46 mg

Phosphorus618 mg

Zinc4 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D6 mcg

Vitamin C53 mg

Vitamin A481 mcg

Vitamin E3.3 mg

Vitamin K0.9 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.9 mg

Folate165 mcg

Choline887 mg

Caffeine0 mg

Water318 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 30. The excerpt below is the record exactly as published.

OMELETTE SOUFFLE ET MOULEE Ingredients : Six Eggs Two tablespoonfuls of Castor Sugar Four Macaroons One tablespoonful of Flour Grated rind of one Lemon One tablespoonful of Orange Flower Water

Cook this with the app: pantry check, scaling, and the assistant.