Soufflé, Omelet
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
32 gProtein
28 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein32 g
Carbohydrates28 g
Fiber0.2 g
Sugars23 g
Total Fat35 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol963 mg
Sodium363 mg
Potassium363 mg
Calcium146 mg
Iron4.5 mg
Magnesium31 mg
Phosphorus501 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C1.8 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.2 mg
Folate120 mcg
Choline737 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 95. The excerpt below is the record exactly as published.
Souffle, Omelet. Put into a basin the yolks of two eggs and a tablespoonful of fine sugar, a few drops of fiavouring ; stir them one way with a wooden spoon ten minutes. Put the whites of three eggs on a dry plate with a tiny pinch of sugar ; take a clean knife and whip them up to a stiff froth, so that they will turn over and remain firm on the plate. Mix very lightly the whites with the yolks and sugar. Put into an omelet-pan half an ounce of butter j when it is melted pour in the mixture ; place it on a slow fire for two minutes ; then put it into a hot oven for five to seven minutes, till it is firm to the touch, and a golden brown. Turn it out of the pan on a sheet of white paper with sugar sifted over it ; put a tablespoonful of jam
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.