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Soufflé de Homard, Sauce Aurora
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
601Calories
33 gProtein
24 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein33 g
Carbohydrates24 g
Fiber0.5 g
Sugars12 g
Total Fat41 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol607 mg
Sodium1204 mg
Potassium647 mg
Calcium400 mg
Iron3.5 mg
Magnesium63 mg
Phosphorus582 mg
Zinc3.8 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D6 mcg
Vitamin C2 mg
Vitamin A500 mcg
Vitamin E2.5 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.5 mg
Folate93 mcg
Choline494 mg
Caffeine0 mg
Water322 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 192. The excerpt below is the record exactly as published.
Souffle de Homard , Sauce Aurora. — Two lien lob- sters, 6 eggs, i pint well-reduced bechamel sauce (No. 203), pepper, salt, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.