Vanilla Souffle a la Europeenne
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve immediately with a cold foam sauce.
Presented as published in 1924. 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
1443Calories
38 gProtein
155 gCarbs
82 gFat
Full nutrition (34 nutrients)
Calories1443 kcal
Protein38 g
Carbohydrates155 g
Fiber16 g
Sugars131 g
Total Fat82 g
Saturated Fat11 g
Monounsaturated Fat48 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol734 mg
Sodium35 mg
Potassium1013 mg
Calcium433 mg
Iron6.7 mg
Magnesium349 mg
Phosphorus880 mg
Zinc5.6 mg
Copper1.4 mg
Manganese2.8 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A259 mcg
Vitamin E34 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)4.6 mg
Folate155 mcg
Choline624 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 110. The excerpt below is the record exactly as published.
Vanilla Souffle a la Europeenne Souffle de Vanille a V Europeenne Yolks of four eggs, whites of six eggs, ten tablespoons of sugar, a small pinch of salt, and some chopped almonds
Cook this with the app: pantry check, scaling, and the assistant.