Souffle a la Bourgeoise (Hot)

Name: Souffle a la Bourgeoise (Hot)
Ingredients: 1 gill of beef or mutton gravy; any other flavoured sauce to taste; minced meat; eggs

From Entrees made easy, 1905

Excellent for using up scraps.

Presented as published in 1905. 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

133Calories

11 gProtein

6 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories133 kcal

Protein11 g

Carbohydrates6 g

Fiber0.5 g

Sugars0.4 g

Total Fat7.5 g

Saturated Fat2.9 g

Monounsaturated Fat3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol189 mg

Sodium808 mg

Potassium163 mg

Calcium35 mg

Iron1.7 mg

Magnesium8.3 mg

Phosphorus134 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A81 mcg

Vitamin E0.5 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate26 mcg

Choline154 mg

Caffeine0 mg

Water140 g

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 10. The excerpt below is the record exactly as published.

Souffle a la Bourgeoise (Hot). This is excellent for using up any scraps. Make the sauce with 1 gill of beef or mutton gravy, according to whether you use roast beef or mutton ; if this is not at hand, use 1 gill of water flavoured with Worcester sauce, or any other flavoured sauce to taste. Mix in the minced meat and eggs

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