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Soufflé de Jambon Périgourdine
From A guide to modern cookery, 1909
Serves 1
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
710Calories
102 gProtein
5 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories710 kcal
Protein102 g
Carbohydrates4.6 g
Fiber0.3 g
Sugars3.6 g
Total Fat28 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol240 mg
Sodium6976 mg
Potassium1770 mg
Calcium46 mg
Iron3.9 mg
Magnesium88 mg
Phosphorus1071 mg
Zinc9.4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D3.2 mcg
Vitamin C21 mg
Vitamin A18 mcg
Vitamin E1.1 mg
Vitamin K1.1 mcg
Vitamin B62.4 mg
Vitamin B124 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)24 mg
Folate25 mcg
Choline386 mg
Caffeine1.1 mg
Water339 g
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.
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, and cook the souffle in a moderate oven. 1429—SOUFFLE DE JAMBON PERIGOURDINE Dish the soufflé preparation in layers in a buttered timbale, and between each layer spread a litter of truffle slices. Be- sprinkle, the surface with chopped truffles
Cook this with the app: pantry check, scaling, and the assistant.