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Souffle, Bread
From Cassell's dictionary of cookery, 1892
Serves 1
Refer to other souffle recipes for variations.
Presented as published in 1892. 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
1108Calories
18 gProtein
46 gCarbs
95 gFat
Full nutrition (34 nutrients)
Calories1108 kcal
Protein18 g
Carbohydrates46 g
Fiber1 g
Sugars15 g
Total Fat95 g
Saturated Fat53 g
Monounsaturated Fat20 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol273 mg
Sodium376 mg
Potassium670 mg
Calcium539 mg
Iron1.9 mg
Magnesium57 mg
Phosphorus446 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.4 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.1 mg
Folate51 mcg
Choline52 mg
Caffeine0 mg
Water370 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1852. The excerpt below is the record exactly as published.
OTlffle, Bread. — Take some milk, and boil it with a little cream, giving the prepara- tion any taste you please. Throw into it the soft part of two or three rolls to soak, rub the broad through a sieve, and proceed with the eggs, butter, sugar, t&c
Cook this with the app: pantry check, scaling, and the assistant.