Onion Souffle

Name: Onion Souffle
Ingredients: 2 tbsp. butter; 2 tbsp. flour; 2 c. milk; 2 c. chopped cooked onion; 1 c. soft bread crumbs; 2 eggs; Salt, pepper

From The Relief Societ Cookbook, 1930

Makes 6 or 8 servings.

Presented as published in 1930. 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

919Calories

45 gProtein

113 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories919 kcal

Protein45 g

Carbohydrates113 g

Fiber4.9 g

Sugars31 g

Total Fat53 g

Saturated Fat13 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat4.7 g

Omega-30.1 g

Cholesterol493 mg

Sodium1121 mg

Potassium1107 mg

Calcium860 mg

Iron7.9 mg

Magnesium121 mg

Phosphorus890 mg

Zinc5 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.4 mg

Vitamin K7.4 mcg

Vitamin B60.6 mg

Vitamin B123.9 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)8.8 mg

Folate188 mcg

Choline397 mg

Caffeine0 mg

Water519 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 37. The excerpt below is the record exactly as published.

ONION SOUFFLE 2 tbsp. butter 1 c. soft bread crumbs , 2 tbsp. flour 2 eggs 2 c. milk Salt, pepper 2 c. chopped cooked onion

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