vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange-Flower Omelette Soufflee
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve straight from the oven.
Presented as published in 1898. 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
723Calories
25 gProtein
114 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories723 kcal
Protein25 g
Carbohydrates114 g
Fiber0 g
Sugars114 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium278 mg
Calcium114 mg
Iron3.6 mg
Magnesium25 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water175 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 341. The excerpt below is the record exactly as published.
Orange-Flower Omelette Soufflee. — ( Family Recipe.) — Weigh four eggs in their shells and take their weight in sugar. ORANGE-FLOWER OMELETTE SOUFFLEE 493 Break the yolks into a clean basin. Put the whites by them- selves into a second basin and whisk them to a stiff froth. Stir the yolks with a wooden spoon for fully twenty minutes, adding powdered sugar gradually, and adding also a dessertspoonful and half of orange-flower water
Cook this with the app: pantry check, scaling, and the assistant.