Frenchdinnervegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Spinach Souffles

Name: Spinach Souffles
Yield: 2 servings
Cuisine: French
Ingredients: one pound of Spinach; the raw yolks of three eggs; a dust of pepper; a pinch of sugar; two tablespoonfuls of cream; the whites of the eggs whipped as stiff as possible

From Mrs. Roundell's Practical cookery book, 1898

Serves 2

Sprinkle browned crumbs and tiny morsels of butter on top before baking.

Presented as published in 1898. 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

392Calories

22 gProtein

18 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories392 kcal

Protein22 g

Carbohydrates18 g

Fiber8.2 g

Sugars1 g

Total Fat28 g

Saturated Fat3.3 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol15 mg

Sodium185 mg

Potassium1446 mg

Calcium289 mg

Iron7.4 mg

Magnesium201 mg

Phosphorus139 mg

Zinc1.4 mg

Copper0.5 mg

Manganese3.6 mg

Vitamin D0 mcg

Vitamin C64 mg

Vitamin A1067 mcg

Vitamin E9 mg

Vitamin K1116 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.8 mg

Folate442 mcg

Choline45 mg

Caffeine0 mg

Water269 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 251. The excerpt below is the record exactly as published.

Spinach Souffles. — Prepare one pound of Spinach, rub it through a fine wire sieve, add the raw yolks of three eggs, a dust of pepper and a pinch of sugar, with two tablespoonfuls of cream, and the whites of the eggs whipped as stiff as possible

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