vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Vanilla Souffle
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Serve immediately after baking.
Presented as published in 1898. 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
601Calories
24 gProtein
87 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein24 g
Carbohydrates87 g
Fiber3.3 g
Sugars42 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol401 mg
Sodium266 mg
Potassium1071 mg
Calcium393 mg
Iron2.5 mg
Magnesium78 mg
Phosphorus539 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.3 mcg
Vitamin C2.2 mg
Vitamin A238 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.3 mg
Folate61 mcg
Choline360 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 341. The excerpt below is the record exactly as published.
Vanilla Souffle. — Put into a casserole or enamelled pan four ounces of potato flour, two ounces of sugar, and a little essence of vanilla to flavour the sugar. Mix this well with a pint of cold milk, then put the pan on the fire till boiling, stirring well with a wooden spoon till it is smooth. Take the pan off the fire. Break four eggs
Cook this with the app: pantry check, scaling, and the assistant.