Vanilla Souffle
From Culinary jottings, 1885
Best served fresh.
Presented as published in 1885. 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
890Calories
72 gProtein
21 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories890 kcal
Protein72 g
Carbohydrates21 g
Fiber0 g
Sugars14 g
Total Fat55 g
Saturated Fat20 g
Monounsaturated Fat20 g
Polyunsaturated Fat9.8 g
Omega-30.2 g
Cholesterol1889 mg
Sodium803 mg
Potassium1066 mg
Calcium581 mg
Iron9.2 mg
Magnesium91 mg
Phosphorus1245 mg
Zinc7.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A878 mcg
Vitamin E5.4 mg
Vitamin K1.5 mcg
Vitamin B61 mg
Vitamin B125.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.7 mg
Niacin (B3)1.2 mg
Folate248 mcg
Choline1513 mg
Caffeine0 mg
Water596 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 249. The excerpt below is the record exactly as published.
one table-spoonful of flour, a small piece of fresh butter, half a pint of new milk, and a dessert-spoonful of powdered sugar : stir this over the fire to get thoroughly warm but no more ; then put it on one side to get cool, stiii'ing to prevent any scum forming on the surface. When quite cold, stir into it the yolks of four eggs, add a few di'ops of vanilla flavom^ing, mix this thoroughly, then throw in a table-spoonful of any liqueur you may have open, and the whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.