vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
String Bean Souffle
From The bride's cook book, 1915
Serves 2
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
509Calories
22 gProtein
41 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein22 g
Carbohydrates41 g
Fiber1.5 g
Sugars9.4 g
Total Fat28 g
Saturated Fat9.4 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol22 mg
Sodium1239 mg
Potassium330 mg
Calcium227 mg
Iron0.5 mg
Magnesium34 mg
Phosphorus223 mg
Zinc1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E3.2 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline36 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 131. The excerpt below is the record exactly as published.
STRING BEAN SOUFFLE— Cook 11/2 cups of milk and ^ cup of corn meal in the double. boiler 30 minutes. Add 1 teaspoon of salt, 2 well beaten egg yolks, 1 tablespoon of butter substitute, and 1 cup {V2 can) of drained DEL MONTE Canned String Beans. Fold in 2 stiffly beaten egg whites
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