Souffle au Parmesan

Name: Souffle au Parmesan
Ingredients: Half a pint of thick bechamel; two tablespoonfuls of grated Parmesan; four yolks of eggs; a little cayenne; the five whites of eggs beaten to a stiff froth

From The new practical cookery guide, 1913

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

691Calories

60 gProtein

5 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories691 kcal

Protein60 g

Carbohydrates4.6 g

Fiber0 g

Sugars1.7 g

Total Fat46 g

Saturated Fat16 g

Monounsaturated Fat17 g

Polyunsaturated Fat8.7 g

Omega-30.2 g

Cholesterol1684 mg

Sodium836 mg

Potassium642 mg

Calcium351 mg

Iron7.9 mg

Magnesium58 mg

Phosphorus962 mg

Zinc6.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A746 mcg

Vitamin E4.8 mg

Vitamin K1.5 mcg

Vitamin B60.8 mg

Vitamin B124.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.1 mg

Niacin (B3)0.3 mg

Folate212 mcg

Choline1325 mg

Caffeine0 mg

Water345 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 14. The excerpt below is the record exactly as published.

Souffle au parmesan — Half a pint of thick bechamel, two tablespoonfuls of grated Parmesan, four yolks of eggs, a little cayenne, mixed on the fire till thickened and smooth (not to boil), remove, and when cooled add the five whites of eggs beaten to a stiff froth

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