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Omelette Soufflee au Chocolat
From The new century cookery book, 1901
Serves 2
Serve hot.
Presented as published in 1901. 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
825Calories
51 gProtein
67 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories825 kcal
Protein51 g
Carbohydrates67 g
Fiber0.3 g
Sugars64 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium578 mg
Potassium581 mg
Calcium226 mg
Iron7.3 mg
Magnesium56 mg
Phosphorus808 mg
Zinc5.3 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.3 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.3 mg
Folate188 mcg
Choline1176 mg
Caffeine0.8 mg
Water309 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 451. The excerpt below is the record exactly as published.
6 yolks of eggs, 10 whites of eggs, 4 oz. caster sugar, \ oz. febula, flavouring . Put the yolks and sugar into a basin and work them well with a wooden spatula ; add the flavouring and fecula. Whisk the whites to a stiff froth and mix carefully with the yolks. Have ready a buttered plated baking-dish ; dress the mixture on it, pile up as high as pos- sible, shape the sides with the blade of a knife, and make a deep insertion in the centre.. Bake in a moderate oven for about twenty minutes. Dust with sugar, and serve. 1644. Omelette soufflee en Surprise. — A thin piece of Genoise pastry for foundation, the whites of 3 eggs, 1 yolk of egg, 2 oz. fine caster sugar, vanilla flavour, 1 pint cream or ivater ice. Trim the Genoise pastry to an oval or round shape, according to the shape of dish to be used. Scoop out the centre and fix it on the dish. Cream the yolk of egg with one and a half ounce of sugar ; add a pinch of salt to the whites of eggs and whisk them in an egg- bowl till quite stiff. Add the flavouring essence or vanilla sugar to the creamed egg-yolk, and work in gradually the stiff whites of eggs. The ice must be well frozen and placed in the cavity of the genoise. Cover completely with the above preparation, smooth the surface with the blade of a knife, garnish with angelica strips and glace cherries, dredge with sugar, and bake in a fierce oven for four to five minutes. Serve at once. Much of the success of this dish depends upon the swiftness of the operator. 1645. Omelette soufflee au Chocolat — Proceed the same as directed in the recipe No. 1643, omitting the fecula, and add in its place a tablet of grated chocolate
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