Frenchdinnervegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spinach Souffle
From Harper's cook book encyclopædia, 1902
Serves 1
Asparagus or green peas may be used instead of spinach.
Presented as published in 1902. 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
810Calories
60 gProtein
21 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein60 g
Carbohydrates21 g
Fiber6.6 g
Sugars1.9 g
Total Fat54 g
Saturated Fat20 g
Monounsaturated Fat19 g
Polyunsaturated Fat8.9 g
Omega-30.2 g
Cholesterol1704 mg
Sodium660 mg
Potassium1052 mg
Calcium393 mg
Iron11 mg
Magnesium108 mg
Phosphorus953 mg
Zinc6.2 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D9 mcg
Vitamin C3.5 mg
Vitamin A785 mcg
Vitamin E5.2 mg
Vitamin K103 mcg
Vitamin B60.9 mg
Vitamin B124 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)0.7 mg
Folate240 mcg
Choline1328 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 399. The excerpt below is the record exactly as published.
Spinach Souffle SOUPS Stock Put a small pinch of salt to the whites of four eggs, whip them as stiff as possible, and stir lightly into the pud- ding, which pour immediately into the prepared mould. Have ready a saucepan with enough boiling water to reach a little way up the tin, which is best placed on a trivet, so that the water cannot touch the paper band. Let the pudding steam very gently for twenty minutes, or until it is firm in the middle and will turn out. Serve with any dainty sauce. Spinach Souffle. — Take half a peck of spinach, pick it over, wash well, drain, and put into a saucepan without water ; sprinkle with salt, and let steam fifteen minutes; take up, chop, and press through a col- ander ; add two table - spoonfuls of cream, the yolks of four eggs, a salt- spoonful of black pepper, and a dash of cayenne, with the beaten whites of five eggs
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