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Spinach Souffle
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
89Calories
6 gProtein
7 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories89 kcal
Protein6.1 g
Carbohydrates6.7 g
Fiber1.8 g
Sugars1.7 g
Total Fat4.6 g
Saturated Fat1.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.3 g
Cholesterol1.9 mg
Sodium160 mg
Potassium250 mg
Calcium110 mg
Iron1.3 mg
Magnesium48 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C3.5 mg
Vitamin A383 mcg
Vitamin E1.8 mg
Vitamin K218 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate88 mcg
Choline17 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 129. The excerpt below is the record exactly as published.
SPINACH SOUFFLE— Chop 1^ cups (1/2 can) of DEL MONTE Canned Spinach and add to V2 cup of thick, well seasoned white sauce. Pour onto 2 well beaten egg yolks, add 1 teaspoon grated onion, and fold in 2 stiffly beaten egg whites
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