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Souffle Au Rhum
From Boston Cooking-School cook book, 1896
Serves 4
Souffle Au Rhum should be slightly underdone inside. If desired, pour rum around soufflé and light as it goes to table. Serves 4.
Presented as published in 1896. 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
68Calories
5 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories68 kcal
Protein5.4 g
Carbohydrates9.4 g
Fiber0 g
Sugars8.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2425 mg
Potassium0.7 mg
Calcium1.6 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol1.2 g
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 231. The excerpt below is the record exactly as published.
SOUFFLE AU RHUM 2 egg yolks 1 tablespoon rum 44 cup powdered sugar 4 egg whites Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.