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Tomato Souffle
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
256Calories
21 gProtein
9 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories256 kcal
Protein21 g
Carbohydrates8.7 g
Fiber2 g
Sugars4.8 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium10413 mg
Potassium636 mg
Calcium111 mg
Iron4 mg
Magnesium41 mg
Phosphorus332 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C11 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 106. The excerpt below is the record exactly as published.
TOMATO SOUFFLE. Prepare some tomato pulp, taking care to boil it down if too liquid; stir in the j^olks of three eggs, then the whites, well beaten, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.