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Soufflé de Tomates à la Napolitaine

Name: Soufflé de Tomates à la Napolitaine
Yield: 1 servings
Ingredients: one-half pint of very reduced tomato purée; two oz. of grated Parmesan; two tablespoonfuls of very stiff Béchamel sauce; the yolks of three eggs; three whites

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

816Calories

60 gProtein

32 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories816 kcal

Protein60 g

Carbohydrates32 g

Fiber5 g

Sugars13 g

Total Fat48 g

Saturated Fat19 g

Monounsaturated Fat16 g

Polyunsaturated Fat7.3 g

Omega-30.2 g

Cholesterol1168 mg

Sodium1602 mg

Potassium1607 mg

Calcium750 mg

Iron8.7 mg

Magnesium108 mg

Phosphorus1069 mg

Zinc7 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D6.4 mcg

Vitamin C26 mg

Vitamin A642 mcg

Vitamin E3.5 mg

Vitamin K2.1 mcg

Vitamin B60.6 mg

Vitamin B123.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.4 mg

Folate147 mcg

Choline894 mg

Caffeine0 mg

Water488 g

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 384. The excerpt below is the record exactly as published.

SOUFFLE DE TOMATES A LA NAPOLITAINE Prepare one-half pint of very reduced tomato purée, and combine therewith two oz. of grated Parmesan, two tablespoon- fuls of very stiff Béchamel sauce, and the yolks of three eggs. Add the three whites

Cook this with the app: pantry check, scaling, and the assistant.