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Souffle of Bread and Walnuts

Name: Souffle of Bread and Walnuts
Yield: 8 servings
Ingredients: 30 sound and quite fresh walnuts; 2 oz. of white bread crumbs; 1/2 lb. of butter; the same quantity of sugar; 6 eggs; 3/4 cupful of sweet cream

From The Ideal cook book, 1899

Serves 8

Serve the moment it has properly risen.

Presented as published in 1899. 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

866Calories

19 gProtein

42 gCarbs

92 gFat

Full nutrition (34 nutrients)

Calories866 kcal

Protein19 g

Carbohydrates42 g

Fiber5.1 g

Sugars29 g

Total Fat92 g

Saturated Fat6.9 g

Monounsaturated Fat10 g

Polyunsaturated Fat47 g

Omega-30 g

Cholesterol206 mg

Sodium91 mg

Potassium464 mg

Calcium118 mg

Iron3 mg

Magnesium140 mg

Phosphorus429 mg

Zinc3.1 mg

Copper1.2 mg

Manganese2.9 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A60 mcg

Vitamin E0.4 mg

Vitamin K1.7 mcg

Vitamin B60.7 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate25 mcg

Choline111 mg

Caffeine0 mg

Water39 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 123. The excerpt below is the record exactly as published.

Souffle of Bread and Walnuts-——Ingredients—3o0 sound and quite fresh walnuts, 2 oz. of white bread crumbs, ¥% Ib. cf butter, the same quantity of sugar, 6 eggs, and 34 a cupful of swect cream

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