Provence Therese's Spinach Souffle

Name: Provence Therese's Spinach Souffle
Ingredients: 3 cups cooked spinach; ½ teaspoon nutmeg; 1½ tablespoons butter, melted; 5 tablespoons bread crumbs; 1 tablespoon flour sifted; 1 cup milk, hot; 6 eggs; Salt; pepper; 1 cup whipped cream

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

If a hollow mold is used the souffle may be unmolded and center filled with creamed chicken, veal, or mushrooms.

Presented as published in 1936. 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

1532Calories

77 gProtein

110 gCarbs

109 gFat

Full nutrition (34 nutrients)

Calories1532 kcal

Protein77 g

Carbohydrates110 g

Fiber21 g

Sugars36 g

Total Fat109 g

Saturated Fat48 g

Monounsaturated Fat28 g

Polyunsaturated Fat9.5 g

Omega-30.2 g

Cholesterol1370 mg

Sodium1170 mg

Potassium4057 mg

Calcium1618 mg

Iron29 mg

Magnesium622 mg

Phosphorus1461 mg

Zinc11 mg

Copper1.6 mg

Manganese8.7 mg

Vitamin D9.3 mcg

Vitamin C53 mg

Vitamin A3835 mcg

Vitamin E16 mg

Vitamin K2716 mcg

Vitamin B62.2 mg

Vitamin B124.8 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)3.4 mg

Niacin (B3)6.4 mg

Folate990 mcg

Choline1079 mg

Caffeine0 mg

Water1089 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 134. The excerpt below is the record exactly as published.

Provence THERESFS SPINACH SOUFFLE (Souffle aux Epinards a la Therese) 3 cups cooked spinach % teaspoon nutmeg iY2 tablespoons butter, melted 5 tablespoons bread crumbs, 1 tablespoon flour sifted 1 cup milk, hot 6 eggs Salt and pepper 1 cup whipped cream

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