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Vanilla Souffle

Name: Vanilla Souffle
Yield: 1 servings
Ingredients: One-half pint of milk; three tablespoons of flour; four eggs

From The Monmouth Baptist ladies' cook book, 1907

Serves 1

Presented as published in 1907. 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

518Calories

36 gProtein

31 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories518 kcal

Protein36 g

Carbohydrates31 g

Fiber0 g

Sugars12 g

Total Fat27 g

Saturated Fat11 g

Monounsaturated Fat9 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol773 mg

Sodium377 mg

Potassium674 mg

Calcium416 mg

Iron4.8 mg

Magnesium59 mg

Phosphorus668 mg

Zinc3.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A398 mcg

Vitamin E2.2 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B123.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2 mg

Folate132 mcg

Choline631 mg

Caffeine0 mg

Water369 g

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 80. The excerpt below is the record exactly as published.

VANILLA SOUFFLE. One-half pint of milk in a double boiler, moisten 166 PUDDINGS three tablespoons of flour in a little cold cream or milk. Cook until it thickens ; separate four eggs

Cook this with the app: pantry check, scaling, and the assistant.