Frenchdessert

Vanilla Souffle

Name: Vanilla Souffle
Cuisine: French
Ingredients: One ounce of flour; one and one-quarter ounces of butter; one dessert spoonful of sugar; one gill of milk; one-half teaspoonful of the essence of vanilla; yolks of three eggs; whites of four eggs; one tablespoonful of raspberry jam; one-half teaspoonful of lemon juice; one glass of sherry; six drops of cochineal

From The art of cooking, 1880

Can also be served on a hot platter.

Presented as published in 1880. 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

713Calories

20 gProtein

85 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories713 kcal

Protein20 g

Carbohydrates85 g

Fiber0.2 g

Sugars31 g

Total Fat33 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol98 mg

Sodium78 mg

Potassium467 mg

Calcium184 mg

Iron2.3 mg

Magnesium45 mg

Phosphorus186 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1.2 mcg

Vitamin C2.8 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.6 mg

Folate48 mcg

Choline24 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 61. The excerpt below is the record exactly as published.

Vanilla Souffle. — One ounce of flour, one and one-quarter ounces of butter, one dessert spoonful of sugar, one gill of milk, one-half teaspoonful of the essence of vanilla, yolks of three eggs, whites of four eggs, one tablespoonful of raspberry jam,, one-half teaspoonful of lemon juice, one glass of sherry, six drops of cochineal

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