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Omelette Souffle, No. 1
From The economical cook book, 1905
Serves 1
Best served immediately.
Presented as published in 1905. 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
844Calories
53 gProtein
49 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories844 kcal
Protein53 g
Carbohydrates49 g
Fiber0 g
Sugars34 g
Total Fat47 g
Saturated Fat18 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1514 mg
Sodium574 mg
Potassium598 mg
Calcium243 mg
Iron7.9 mg
Magnesium54 mg
Phosphorus823 mg
Zinc5.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.8 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.9 mg
Niacin (B3)1.4 mg
Folate213 mcg
Choline1176 mg
Caffeine0 mg
Water321 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 98. The excerpt below is the record exactly as published.
Omelette Souffle, No. 1. Beat separately the whites and yolks of eight eggs, roll a fresh lemon on four tablespoonsful of powdered sugar, mix together the yolks and whites of the eggs, add the sugar ; mix two even tablespoonsful of flour very smoothly in a little milk or oreai
Cook this with the app: pantry check, scaling, and the assistant.