Souffle au Mais
From A second Dudley book of cookery and other recipes, 1914
Any leftover souffle can be used the next day with cream and paprika.
Presented as published in 1914. 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
275Calories
21 gProtein
15 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories275 kcal
Protein21 g
Carbohydrates15 g
Fiber2.6 g
Sugars6.9 g
Total Fat14 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium219 mg
Potassium426 mg
Calcium119 mg
Iron2.9 mg
Magnesium33 mg
Phosphorus341 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C11 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate99 mcg
Choline450 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 92. The excerpt below is the record exactly as published.
SOUFFLE AU MAIS OPEN a tin of maize, put on a sieve and let thin syrup run through, then pass the corn through. Have ready some very thick Bechamel sauce, in which a little onion was fried, and add the puree of maize to this, also a little sugar, pepper, salt, the w’hipped whites and yolks of three eggs, and a little nutmeg, if liked
Cook this with the app: pantry check, scaling, and the assistant.