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Soufflé de Jambon Milanese
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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
679Calories
63 gProtein
67 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein63 g
Carbohydrates67 g
Fiber2.8 g
Sugars2.4 g
Total Fat21 g
Saturated Fat5.2 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol137 mg
Sodium3520 mg
Potassium1048 mg
Calcium69 mg
Iron3 mg
Magnesium89 mg
Phosphorus719 mg
Zinc6 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A8.7 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B61.3 mg
Vitamin B122 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate25 mcg
Choline193 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 271. The excerpt below is the record exactly as published.
SOUFFLE DE JAMBON MILANAISE Dish the ham soufflé preparation in a buttered timbale, and spread it in alternate layers with a fine garnish a la Milanaise (No. 1258). Deck the surface with small pieces of poached macaroni, fried in butter; sprinkle with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.