Souffle

Name: Souffle
Ingredients: Four eggs beaten separately; one cup of milk; one tablespoon of butter; one tablespoon of flour

From Trinity cook book, 1925

Presented as published in 1925. 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

461Calories

34 gProtein

19 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories461 kcal

Protein34 g

Carbohydrates19 g

Fiber0 g

Sugars12 g

Total Fat38 g

Saturated Fat11 g

Monounsaturated Fat9 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol805 mg

Sodium378 mg

Potassium655 mg

Calcium415 mg

Iron3.9 mg

Magnesium55 mg

Phosphorus653 mg

Zinc3.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A398 mcg

Vitamin E2.2 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.9 mg

Folate107 mcg

Choline631 mg

Caffeine0 mg

Water370 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 7. The excerpt below is the record exactly as published.

SOUFFLE Four eggs beaten separately, one cup of milk, warmed, one tablespoon of butter melted in the milk, thicken with one tablespoon of flour

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