Petits Souffles aux Epinards
From "Dainty dishes", 1903
Presented as published in 1903. 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
1103Calories
55 gProtein
58 gCarbs
73 gFat
Full nutrition (33 nutrients)
Calories1103 kcal
Protein55 g
Carbohydrates58 g
Fiber5.3 g
Sugars23 g
Total Fat73 g
Saturated Fat14 g
Monounsaturated Fat22 g
Polyunsaturated Fat14 g
Cholesterol35 mg
Sodium1896 mg
Potassium1619 mg
Calcium835 mg
Iron8.1 mg
Magnesium227 mg
Phosphorus591 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D6 mcg
Vitamin C22 mg
Vitamin A1463 mcg
Vitamin E9 mg
Vitamin K894 mcg
Vitamin B60.6 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.4 mg
Niacin (B3)2.9 mg
Folate303 mcg
Choline106 mg
Caffeine0 mg
Water729 g
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 28. The excerpt below is the record exactly as published.
Petits Souffles aux Epinards — Small Spinach Souffles. Reduce to good consistency i pint of Bechamel, add 2 gills of plain boiled spinach (pressed in the hands, to free it as much as possible from all moisture and then rubbed through a fine sieve) ; heat well, season with salt, pepper and grated nutmeg and bind with 4 tgg yolks. Beat 6 egg whites to a stiff froth and blend with the spinach preparation. Fill into entree cases and bake in a mild oven for 12 to 15 minutes. Petits Souffles aux Epinards et Jambon — Small Spinach and Ham Souffles. Proceed as in the foregoing receipt, adding some finely chopped ham. Petits Souffles de Celeri — Small Celery Souffles. Cut up (fine) some outside stalks of celery and put to stew with a piece of butter and some white stock. When cooked rub through a fine sieve. To I pint of this puree of celery add i pint of Be- chamel and reduce to good consistency, bind with 4 egg yolks
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