Spinach Soufflé

Name: Spinach Soufflé
Ingredients: Prepare a pound of spinach; the yolks of three raw eggs; a pinch of white pepper; a dust of sugar; two tablespoonfuls of stiffly-whipped cream; the whites of four eggs

From The "Queen" cookery books: Vegetables, 1902

Serve directly after cooking.

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

416Calories

35 gProtein

23 gCarbs

23 gFat

Full nutrition (33 nutrients)

Calories416 kcal

Protein35 g

Carbohydrates23 g

Fiber10 g

Sugars4.2 g

Total Fat23 g

Saturated Fat4.3 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Cholesterol22 mg

Sodium361 mg

Potassium2574 mg

Calcium479 mg

Iron12 mg

Magnesium362 mg

Phosphorus248 mg

Zinc2.5 mg

Copper0.6 mg

Manganese4.1 mg

Vitamin D0.1 mcg

Vitamin C127 mg

Vitamin A2182 mcg

Vitamin E12 mg

Vitamin K2191 mcg

Vitamin B60.9 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)3.3 mg

Folate881 mcg

Choline92 mg

Caffeine0 mg

Water563 g

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 66. The excerpt below is the record exactly as published.

Prepare a pound of spinach as before, and, when sieved, put it into a basin with the yolks of three raw eggs, a pinch of white pepper, a dust of sugar, two tablespoonfuls of stiffly-whipped cream, and the whites of four eggs

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