Vanilla Souffle
From Wholesome cookery, 1887
Presented as published in 1887. 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
2709Calories
72 gProtein
122 gCarbs
215 gFat
Full nutrition (34 nutrients)
Calories2709 kcal
Protein72 g
Carbohydrates122 g
Fiber0 g
Sugars102 g
Total Fat215 g
Saturated Fat111 g
Monounsaturated Fat53 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol2342 mg
Sodium808 mg
Potassium1146 mg
Calcium568 mg
Iron8.8 mg
Magnesium88 mg
Phosphorus1257 mg
Zinc7.5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E5.3 mg
Vitamin K13 mcg
Vitamin B61 mg
Vitamin B124.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)0.7 mg
Folate235 mcg
Choline1470 mg
Caffeine0 mg
Water653 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 78. The excerpt below is the record exactly as published.
Vanilla Souffle. Beat up 10 eggs with 8 tablespoonfuls of castor sugar, flavour with vanilla. Put this in a jug, and the jug in a saucepan of water, and cook it slowly over the fire, stirring continuously until it is the con- sistency of cream. It must not boil ; let it get cold. Whisk up 1 pint of cream
Cook this with the app: pantry check, scaling, and the assistant.