vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Omelette Soufflee
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
717Calories
30 gProtein
118 gCarbs
15 gFat
Full nutrition (32 nutrients)
Calories717 kcal
Protein30 g
Carbohydrates118 g
Fiber0 g
Sugars113 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium4.1 mg
Calcium1.3 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 27. The excerpt below is the record exactly as published.
Omelette Soufflee. Mix one-half pound of sugar with the yolks of two eggs, add one-half of a split vanilla bean, and beat until light and fluffly. Remove the pieces of vanilla bean. Beat the whites of eight eggs
Cook this with the app: pantry check, scaling, and the assistant.