Onion Souffle

Name: Onion Souffle
Ingredients: a pint of milk; one ounce of butter; half an ounce of flour; half a cup of bread crumbs; a cup of finely chopped boiled onions; three eggs

From Council cook book, 1908

Presented as published in 1908. 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

865Calories

46 gProtein

95 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories865 kcal

Protein46 g

Carbohydrates95 g

Fiber5.4 g

Sugars37 g

Total Fat56 g

Saturated Fat14 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat4.7 g

Omega-30.1 g

Cholesterol683 mg

Sodium803 mg

Potassium1417 mg

Calcium835 mg

Iron6.5 mg

Magnesium127 mg

Phosphorus973 mg

Zinc5.3 mg

Copper0.4 mg

Manganese1 mg

Vitamin D7.7 mcg

Vitamin C11 mg

Vitamin A396 mcg

Vitamin E1.9 mg

Vitamin K5.1 mcg

Vitamin B60.9 mg

Vitamin B124.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.7 mg

Niacin (B3)5.5 mg

Folate182 mcg

Choline550 mg

Caffeine0 mg

Water738 g

As published

This recipe was extracted from Council cook book (1908), page 26. The excerpt below is the record exactly as published.

Onion Souffle. Prepare a white sauce of a piiit of milk, one ounce of butter, and half an ounce of flour. Pour this over half a cup of bread crumbs mixed ' with a cup of finely chopped boiled onions and the yolks of three eggs

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