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Onion Souffle
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
561Calories
18 gProtein
27 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories561 kcal
Protein18 g
Carbohydrates27 g
Fiber2.6 g
Sugars6.4 g
Total Fat57 g
Saturated Fat16 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0 g
Cholesterol122 mg
Sodium25 mg
Potassium314 mg
Calcium88 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E2.9 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate45 mcg
Choline9.2 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 197. The excerpt below is the record exactly as published.
ONION SOUFFLE 1 pound onions Salt and pepper 4 tablespoons butter 3 egg yolks, beaten until thick 44 cup water in which onions and lemon-colored were cooked 3 egg whites, beaten until stiff 1 cup cream 4 tablespoons flour
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