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Onion Souffle
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
461Calories
17 gProtein
44 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories461 kcal
Protein17 g
Carbohydrates44 g
Fiber3.8 g
Sugars28 g
Total Fat36 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol39 mg
Sodium307 mg
Potassium345 mg
Calcium63 mg
Iron0.7 mg
Magnesium25 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E4.3 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate49 mcg
Choline14 mg
Caffeine0 mg
Water378 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 91. The excerpt below is the record exactly as published.
Onion Souffle. Melt two tablespoons of butter in a saucepan, add three large, sliced onions and 1 cup of water, cover tightly and let the onions steam until tender and all the water is cooked out, then allow them to become a yellowish color. Remove from the fire, mash the onions, add 1 tablespoon of flour, the yolks 256 PORTLAND WOMAN'S EXCHANGE COOK BOOK of 3 eggs and 3 tablespoons of sugar beaten together, 1 table- spoon of butter, 2 tablespoons of cream, !4 teaspoon of salt and the whites of the eggs stiffly beaten
Cook this with the app: pantry check, scaling, and the assistant.