vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tomato Souffle
From Cookery and housekeeping, 1882
Serves 1
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
570Calories
31 gProtein
10 gCarbs
44 gFat
Full nutrition (19 nutrients)
Calories570 kcal
Protein31 g
Carbohydrates10 g
Fiber2 g
Sugars4.2 g
Total Fat44 g
Sodium500 mg
Potassium427 mg
Calcium21 mg
Iron1.3 mg
Magnesium22 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C11 mg
Vitamin E8.5 mg
Riboflavin (B2)0.9 mg
Water230 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 140. The excerpt below is the record exactly as published.
Tomato Souffle. Prepare tomato pulp, taking care that it is not too liquid ; stir in the yolks of three eggs (or more if for 346 TOMATOES, a large number of guests), and then the whites well beaten
Cook this with the app: pantry check, scaling, and the assistant.