Vanilla Souffle
From The Dudley book of cookery and household recipes, 1909
Serve immediately after baking.
Presented as published in 1909. 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
1527Calories
57 gProtein
252 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1527 kcal
Protein57 g
Carbohydrates252 g
Fiber0.1 g
Sugars116 g
Total Fat33 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1129 mg
Sodium452 mg
Potassium648 mg
Calcium239 mg
Iron15 mg
Magnesium82 mg
Phosphorus778 mg
Zinc5.1 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D6 mcg
Vitamin C0.2 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)2.1 mg
Niacin (B3)12 mg
Folate413 mcg
Choline882 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 48. The excerpt below is the record exactly as published.
VANILLA SOUFFLE X)UT in a two-quart stewpan: Six ounces of flour, four ounces of sugar, two tablespoonfuls of vanilla sugar, one small pinch of salt. Mix these well with one and a half pints of cold milk, put on the fire till boiling, and stir with a wooden spoon till smooth. Then take off the fire. Break six eggs
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