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Omelette Soufflee

Name: Omelette Soufflee
Yield: 3 servings
Ingredients: 6 yolks of eggs; 6 ozs. of powdered sugar; A little salt; A tablespoonful of potato flour; A little flavouring, i.e. orange-flower water, or essence of vanille; the whisked whites of nine eggs

From Cookery and housekeeping, 1882

Serves 3

Dust with sugar before serving.

Presented as published in 1882. 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

587Calories

32 gProtein

61 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories587 kcal

Protein32 g

Carbohydrates61 g

Fiber0.2 g

Sugars56 g

Total Fat24 g

Saturated Fat7.8 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol930 mg

Sodium3591 mg

Potassium373 mg

Calcium144 mg

Iron4.5 mg

Magnesium32 mg

Phosphorus499 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C0.1 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.3 mg

Folate118 mcg

Choline736 mg

Caffeine0 mg

Water191 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 147. The excerpt below is the record exactly as published.

Omelette Soufflee. 6 yolks of eggs ; 6 ozs. of powdered sugar ; A little salt ; A tablespoonful of potato flour ; A little flavouring, i.e. orange-flower water, or essence of vanille. Work with a wooden spoon into a creamy batter, and then mix in the whisked whites of nine eggs

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