vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Souffled Omelet with Vanilla
From A guide to modern cookery, 1909
Serves 3
Presented as published in 1909. 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
828Calories
39 gProtein
81 gCarbs
39 gFat
Full nutrition (17 nutrients)
Calories828 kcal
Protein39 g
Carbohydrates81 g
Sugars75 g
Total Fat39 g
Sodium0.8 mg
Potassium1.5 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin E7.5 mg
Riboflavin (B2)1.3 mg
Water213 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 416. The excerpt below is the record exactly as published.
SOUFFLED OMELET WITH VANILLA Mix eight oz. of sugar and eight egg-yolks in a basin, until the mixture has whitened slightly, and draws yp in ribbons when the spatula is pulled out of it. Add ten egg-whites
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