Frenchdinnervegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Spinach Soufflé

Name: Spinach Soufflé
Yield: 1 servings
Cuisine: French
Ingredients: Cooked spinach, 2 cups; Eggs, 2 (whites and yolks beaten separately); Melted butter, 1 tablespoon; Cream, 1/2 gill; Salt and pepper

From Around-the-world cook book, 1913

Serves 1

Presented as published in 1913. 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

380Calories

12 gProtein

16 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories380 kcal

Protein12 g

Carbohydrates16 g

Fiber8.6 g

Sugars1.6 g

Total Fat33 g

Saturated Fat19 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol89 mg

Sodium266 mg

Potassium1738 mg

Calcium529 mg

Iron13 mg

Magnesium317 mg

Phosphorus238 mg

Zinc2.9 mg

Copper0.6 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A1978 mcg

Vitamin E7.8 mg

Vitamin K1781 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.8 mg

Folate526 mcg

Choline73 mg

Caffeine0 mg

Water365 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 38. The excerpt below is the record exactly as published.

SPINACH SOUFFLE Cooked spinach, 2 cups, Eggs, 2 (whites and yolks beaten separately), Melted butter, 1 tablespoon, Cream, i/^ gill. Salt and pepper

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