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Spanish Souffle

Name: Spanish Souffle
Yield: 1 servings
Ingredients: a cupful of spinach prepared as in 'Spinach a la Crema'; one yolk of an egg; the well-beaten whites of three eggs

From The Landmarks club cook book, 1903

Serves 1

Serve immediately to avoid spoilage.

Presented as published in 1903. 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

293Calories

26 gProtein

3 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories293 kcal

Protein26 g

Carbohydrates2.5 g

Fiber0.7 g

Sugars0.9 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol744 mg

Sodium308 mg

Potassium443 mg

Calcium142 mg

Iron4.3 mg

Magnesium48 mg

Phosphorus411 mg

Zinc2.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D4 mcg

Vitamin C8.4 mg

Vitamin A461 mcg

Vitamin E2.7 mg

Vitamin K145 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.4 mg

Folate152 mcg

Choline594 mg

Caffeine0 mg

Water180 g

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 69. The excerpt below is the record exactly as published.

SPANISH SOUFFLE Take .a cupful of spinach prepared as in “Spinach a la Crema. Beat up one yolk of an egg, mix with the spinach and stir over the fire until the egg is set. Then let it cool, and 112 LANDMARKS CLUB COOK BOOK. before serving stir the well-beaten whites of three eggs

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