vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sweet Souffles
From Cookery and housekeeping, 1882
Serves 2
Serve immediately after baking.
Presented as published in 1882. 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
486Calories
31 gProtein
31 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein31 g
Carbohydrates31 g
Fiber0.5 g
Sugars25 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol602 mg
Sodium356 mg
Potassium834 mg
Calcium539 mg
Iron2.7 mg
Magnesium67 mg
Phosphorus679 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.5 mcg
Vitamin C0.3 mg
Vitamin A357 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.8 mg
Folate72 mcg
Choline509 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 147. The excerpt below is the record exactly as published.
Sweet Souffles. It Is necessary to have plenty of fresh eggs, a proper dish, and a manageable oven, in order to send up a souffle ; and it must be accepted as the rule, that the guests may wait for the souffle, but that the souffle cannot wait for the guests. Put in a milk saucepan : i^ pints of milk, two tablespoonsful of potato flour (that is, potato flour as sold by grocers), a tablespoonful of pounded sugar, a pinch of salt, essence of vanille, or other flavour ac- cording to taste. Stir, and keep on the fire till it is a perfectly smooth paste. Break six eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.