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Sardellen Souffle
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Serve with sardellen butter on top. Recipe by Mrs. Marcus Fleischner.
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
312Calories
8 gProtein
15 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein7.6 g
Carbohydrates15 g
Fiber0 g
Sugars0.1 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol208 mg
Sodium66 mg
Potassium130 mg
Calcium60 mg
Iron1.5 mg
Magnesium12 mg
Phosphorus125 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate43 mcg
Choline110 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 20. The excerpt below is the record exactly as published.
Sardellen Souffle. One half pint of cream, beaten stiff; yolks of 3 eggs, beaten with 1 tablespoon of butter until light and creamy. Add the whites of the eggs beaten stiff, then add j/2 cup of flour
Cook this with the app: pantry check, scaling, and the assistant.