Omelette Soufflée a la Vanille (Souffle Omelet)

Name: Omelette Soufflée a la Vanille (Souffle Omelet)
Ingredients: the yolks of four eggs; four ounces of caster sugar; a teaspoonful of essence of vanilla; the whites of the four eggs and two more whites; a pinch of salt

From Little French dinners, 1898

Cost: Four eggs and two whites, 5d.; sugar and vanilla, 2d.; total, 7d.

Presented as published in 1898. 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

549Calories

19 gProtein

118 gCarbs

0 gFat

Full nutrition (32 nutrients)

Calories549 kcal

Protein19 g

Carbohydrates118 g

Fiber0 g

Sugars114 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.5 mg

Potassium9.1 mg

Calcium1.6 mg

Iron0.1 mg

Magnesium0.9 mg

Phosphorus0.3 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0 mg

Folate0 mcg

Caffeine0 mg

Water158 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 46. The excerpt below is the record exactly as published.

Omelette Souffl6e a la Vanille (Souffle Omelet).— Put into a basin the yolks of four eggs, and add gradually four Little French Dinners. 81 ounces of caster sugar, stirring the whole with a wooden spoon for about twenty minutes till it is quite light and frothy, then add a teaspoonful of essence of vanilla. In another basin put the whites of the four eggs with two more whites (remaining over from the preceding dish) and a pinch of salt

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