Souffle a la Victoria

Name: Souffle a la Victoria
Ingredients: half a pound of raw beef; a gill of thick brown sauce; a full tablespoonful of thick cream; a good dust of coralline pepper; salt; the raw yolks of four eggs; a tablespoonful of sherry

From The "Queen" cookery books: Entrees, 1901

Presented as published in 1901. 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

832Calories

64 gProtein

31 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories832 kcal

Protein64 g

Carbohydrates31 g

Fiber4.5 g

Sugars0.2 g

Total Fat49 g

Saturated Fat12 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol183 mg

Sodium249 mg

Potassium1113 mg

Calcium90 mg

Iron5.5 mg

Magnesium68 mg

Phosphorus492 mg

Zinc11 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C4.5 mg

Vitamin A33 mcg

Vitamin E4.4 mg

Vitamin K3.3 mcg

Vitamin B61.6 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)16 mg

Folate36 mcg

Choline168 mg

Caffeine0 mg

Water291 g

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.

Souffle a la Victoria. — Mince and pound some raw beef, and sieve it; then to half a pound of this puree add a gill of thick brown sauce, a few drops of Mrs. A. B. Marshall’s carmine, a full tablespoonful of thick cream, a good dust of coralline pepper, salt, and the raw yolks of four eggs, with a tablespoonful of sherry

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