Veal Souffle

Name: Veal Souffle
Ingredients: Two cups cold cooked veal; mix in yolks of two eggs; melt one tablespoon butter; blend one tablespoon flour; one-half cup cream; one cup milk; Lastly add beaten whites of the two eggs

From Council cook book, 1908

Presented as published in 1908. 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

1544Calories

128 gProtein

23 gCarbs

112 gFat

Full nutrition (34 nutrients)

Calories1544 kcal

Protein128 g

Carbohydrates23 g

Fiber0 g

Sugars12 g

Total Fat112 g

Saturated Fat48 g

Monounsaturated Fat30 g

Polyunsaturated Fat6.4 g

Omega-30.1 g

Cholesterol1313 mg

Sodium790 mg

Potassium2259 mg

Calcium558 mg

Iron7.9 mg

Magnesium176 mg

Phosphorus1680 mg

Zinc18 mg

Copper0.7 mg

Manganese0.2 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A398 mcg

Vitamin E3.5 mg

Vitamin K3.4 mcg

Vitamin B62.5 mg

Vitamin B129.4 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.6 mg

Niacin (B3)36 mg

Folate168 mcg

Choline631 mg

Caffeine0 mg

Water783 g

As published

This recipe was extracted from Council cook book (1908), page 19. The excerpt below is the record exactly as published.

Veal Souffle. Two cups cold cooked veal cut into small pieces.^ Season well and mix in yolks of two eggs. Then melt one tablespoon butter; blend one tablespoon flour; add Worcestershire sauce, one-half cup cream, and one cup milk. Mix this with the meat. Lastly add beaten whites of the two eggs

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