Souffle Omelet
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
473Calories
35 gProtein
23 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein35 g
Carbohydrates23 g
Fiber0.3 g
Sugars15 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol765 mg
Sodium763 mg
Potassium711 mg
Calcium453 mg
Iron4.1 mg
Magnesium55 mg
Phosphorus682 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A539 mcg
Vitamin E2.3 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B123.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1 mg
Folate120 mcg
Choline588 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 5. The excerpt below is the record exactly as published.
Souffle Omelet 4 eggs 1 c. medium white sauce
Cook this with the app: pantry check, scaling, and the assistant.