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Souffle
From Modern cookery, in all its branches, 1884
Serves 3
The souffle can be flavored with vanilla, orange-flowers, chocolate, or coffee.
Presented as published in 1884. 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
770Calories
16 gProtein
26 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein16 g
Carbohydrates26 g
Fiber3.5 g
Sugars16 g
Total Fat83 g
Saturated Fat36 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol584 mg
Sodium3413 mg
Potassium353 mg
Calcium205 mg
Iron2.1 mg
Magnesium27 mg
Phosphorus298 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C43 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K4.2 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate51 mcg
Choline297 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 338. The excerpt below is the record exactly as published.
souffle immediately into the pan and place it in a moderate oven, of which keep the door closed for a quarter of an hour at least. When the souffle has risen very high, is of a fine colour, and quite done in the centre, which it will be in from half to three-quarters of an hour, send it instantly to table. The exact time for baking it depends so much on the oven that it cannot be precisely specified. We have known quite a small one not too much baked in forty-five minutes in an iron oven ; but generally less time will suffice for them : the heat, however, should always be moderate. New milk or cream, pint ; flour of rice, 4 oz. ; fresh butter, 2 oz. ; pounded sugar, 1^ oz. ; eggs, 6 ; grain of salt ; rind, 1 lemon
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