Petits Biscuits Souffles au Chocolat

Name: Petits Biscuits Souffles au Chocolat
Ingredients: lib. of fine sugar; ten whisked whites of eggs; ^lb. powdered chocolate

From The new practical cookery guide, 1913

Ensure biscuits are light and airy.

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

2494Calories

65 gProtein

460 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories2494 kcal

Protein65 g

Carbohydrates460 g

Fiber0.9 g

Sugars458 g

Total Fat49 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.6 g

Omega-30.2 g

Cholesterol1862 mg

Sodium784 mg

Potassium922 mg

Calcium429 mg

Iron9.7 mg

Magnesium83 mg

Phosphorus1078 mg

Zinc6.9 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D10 mcg

Vitamin C0.6 mg

Vitamin A820 mcg

Vitamin E5.3 mg

Vitamin K1.6 mcg

Vitamin B60.9 mg

Vitamin B124.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.5 mg

Niacin (B3)0.5 mg

Folate238 mcg

Choline1470 mg

Caffeine2.3 mg

Water486 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 179. The excerpt below is the record exactly as published.

Petits Biscuits Souffles au Chocolat — lib. of fine sugar mixed with ten whisked whites of eggs and ^lb. powdered chocolate

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