Souffles de Laperan

Name: Souffles de Laperan
Ingredients: the white meat of one or two raw rabbits; a little butter; pepper; salt; one or two mushrooms; the least bit of shallot; a grate of nutmeg; a little white sauce; the whites of two eggs

From Little French dinners, 1898

Presented as published in 1898. 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

180Calories

16 gProtein

8 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories180 kcal

Protein16 g

Carbohydrates8 g

Fiber1.7 g

Sugars4.1 g

Total Fat9.8 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium149 mg

Potassium461 mg

Calcium69 mg

Iron2.5 mg

Magnesium25 mg

Phosphorus276 mg

Zinc1.8 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D2.1 mcg

Vitamin C3.9 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.7 mg

Folate69 mcg

Choline310 mg

Caffeine0 mg

Water165 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 47. The excerpt below is the record exactly as published.

Souffles de Laperan (Souffles of rabbit). — Pound the white meat of one or two raw rabbits with a little butter, pepper and salt, one or two mushrooms, the least bit of shallot, and a grate of nutmeg. Pass this paste through a hair sieve, work into it a little white sauce, then as many yolks of eggs as there are ounces of rabbit when passed through the sieve. The mixture should be of the consistency of a puree or very thick cream. Lastly, mix in quickly the whites of two eggs

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