Omelette Soufflée à la Vanille

Name: Omelette Soufflée à la Vanille
Ingredients: the yolks of six eggs; five heaping tablespoonfuls of powdered sugar; one-half a teaspoonful of vanilla extract; the whites of nine eggs

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

1240Calories

95 gProtein

47 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories1240 kcal

Protein95 g

Carbohydrates47 g

Fiber0 g

Sugars44 g

Total Fat71 g

Saturated Fat23 g

Monounsaturated Fat27 g

Polyunsaturated Fat14 g

Omega-30.3 g

Cholesterol2790 mg

Sodium1066 mg

Potassium1039 mg

Calcium421 mg

Iron13 mg

Magnesium90 mg

Phosphorus1485 mg

Zinc9.7 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A1200 mcg

Vitamin E7.9 mg

Vitamin K2.3 mcg

Vitamin B61.3 mg

Vitamin B126.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)3.4 mg

Niacin (B3)0.6 mg

Folate353 mcg

Choline2205 mg

Caffeine0 mg

Water573 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 51. The excerpt below is the record exactly as published.

OMELETTE SOUFFLEE A LA VANILLE ^ Place in a bowl the yolks of six eggs with five heaping tablespoonfuls of powdered sugar and one-half a tea- spoonful of vanilla extract. Beat together vigorously for a few minutes. Take the whites of nine eggs

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