vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Souffle a la Vanilla
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
892Calories
14 gProtein
86 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories892 kcal
Protein14 g
Carbohydrates86 g
Fiber0 g
Sugars76 g
Total Fat57 g
Saturated Fat34 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol364 mg
Sodium90 mg
Potassium414 mg
Calcium265 mg
Iron1 mg
Magnesium32 mg
Phosphorus307 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A520 mcg
Vitamin E2 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate31 mcg
Choline186 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 231. The excerpt below is the record exactly as published.
SOUFFLE A LA VANILLA. Take six eggs and whip the whites, three pints of whipped cream, twelve ounces of sugar. Flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.