Omelette Soufflée

Name: Omelette Soufflée
Ingredients: The whites of six eggs; the yolks of three; three tablespoonfuls of sugar powdered; one teaspoonful of vanilla extract

From Catherine Owen's new cook book .., 1885

Presented as published in 1885. 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

802Calories

57 gProtein

41 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories802 kcal

Protein57 g

Carbohydrates41 g

Fiber0 g

Sugars40 g

Total Fat43 g

Saturated Fat14 g

Monounsaturated Fat16 g

Polyunsaturated Fat8.6 g

Omega-30.2 g

Cholesterol1674 mg

Sodium640 mg

Potassium629 mg

Calcium253 mg

Iron7.9 mg

Magnesium55 mg

Phosphorus891 mg

Zinc5.8 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A720 mcg

Vitamin E4.7 mg

Vitamin K1.4 mcg

Vitamin B60.8 mg

Vitamin B124 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.1 mg

Niacin (B3)0.4 mg

Folate212 mcg

Choline1323 mg

Caffeine0 mg

Water345 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 108. The excerpt below is the record exactly as published.

OMELETTE SOUFFLEE. ( JULES GOUFFE.) The whites of six eggs beaten very stiff ; the yolks of three beaten four minutes, with three tablespoonfuls of sugar powdered, and one teaspoonful of vanilla extract

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