Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Tomato Souffle
From The Landmarks club cook book, 1903
Serves 2
Recipe by Marie N. Griffith.
Presented as published in 1903. 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
473Calories
30 gProtein
38 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein30 g
Carbohydrates38 g
Fiber3.3 g
Sugars6.1 g
Total Fat33 g
Saturated Fat8.5 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol523 mg
Sodium1273 mg
Potassium724 mg
Calcium373 mg
Iron4.6 mg
Magnesium65 mg
Phosphorus528 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.5 mcg
Vitamin C11 mg
Vitamin A265 mcg
Vitamin E1.5 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.4 mg
Folate79 mcg
Choline374 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 70. The excerpt below is the record exactly as published.
TOMATO SOUFFLE. Take one-half pint tomato pulp that has been rubbed through a sieve ; one ounce butter, two ounces grated cheese, one and a half ounce boiled macaroni, one ounce bread crumbs, one tea- spoonful made mustard ; mix all together in a saucepan and stir over the fire until boiling ; take from the fire, let cool ; add first the yolks of two eggs and then the whites of three
Cook this with the app: pantry check, scaling, and the assistant.