vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Souffles au Paprika
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
382Calories
29 gProtein
8 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories382 kcal
Protein29 g
Carbohydrates7.8 g
Fiber0 g
Sugars0.4 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol421 mg
Sodium1134 mg
Potassium242 mg
Calcium557 mg
Iron2 mg
Magnesium32 mg
Phosphorus557 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A289 mcg
Vitamin E1.3 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate50 mcg
Choline302 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 517. The excerpt below is the record exactly as published.
Souffles au PapriPa — Make a choux paste (No. 86), incorporate two ounces grated cheese and a sufficiency of paprika pepper to taste, add also the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.