Souffle Omelette

Name: Souffle Omelette
Ingredients: four yolks of eggs; 2J ozs. of castor sugar; five whites of eggs; a level table-spoonful of cornflour; A few drops of vanilla essence

From The paper-bag cookery manual, 1911

Serve hot with jam in the center.

Presented as published in 1911. 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

943Calories

57 gProtein

79 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories943 kcal

Protein57 g

Carbohydrates79 g

Fiber0.5 g

Sugars72 g

Total Fat43 g

Saturated Fat14 g

Monounsaturated Fat17 g

Polyunsaturated Fat8.7 g

Omega-30.2 g

Cholesterol1674 mg

Sodium640 mg

Potassium645 mg

Calcium253 mg

Iron8.1 mg

Magnesium61 mg

Phosphorus911 mg

Zinc5.9 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A720 mcg

Vitamin E4.8 mg

Vitamin K1.4 mcg

Vitamin B60.8 mg

Vitamin B124 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.1 mg

Niacin (B3)0.5 mg

Folate213 mcg

Choline1325 mg

Caffeine0 mg

Water344 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 40. The excerpt below is the record exactly as published.

Souffle Omelette. Work four yolks of eggs with 2J ozs. of castor sugar to a light cream. Whisk up five whites of eggs to a stiff froth, and add these carefully to the creamed yolks together with a level table-spoonful of cornflour. THE PAPER-BAG COOKERY MANUAL. 108 A few drops of vanilla essence

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