Veal Souffle

Name: Veal Souffle
Ingredients: 1 pint of cooked and chopped veal; 1 pint of cream; 2 tablespoons flour; 4 eggs

From The Carbon County cook book, 1926

Garnish with parsley.

Presented as published in 1926. 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

3043Calories

179 gProtein

31 gCarbs

240 gFat

Full nutrition (34 nutrients)

Calories3043 kcal

Protein179 g

Carbohydrates31 g

Fiber0 g

Sugars0.7 g

Total Fat240 g

Saturated Fat122 g

Monounsaturated Fat63 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1766 mg

Sodium792 mg

Potassium2289 mg

Calcium506 mg

Iron9.8 mg

Magnesium179 mg

Phosphorus1811 mg

Zinc26 mg

Copper0.7 mg

Manganese0.3 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E4 mg

Vitamin K43 mcg

Vitamin B62 mg

Vitamin B129.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)39 mg

Folate190 mcg

Choline1142 mg

Caffeine0 mg

Water696 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 32. The excerpt below is the record exactly as published.

Veal Souffle. To 1 pint of cooked and chopped veal add 1 pint of cream thickened with 2 tablespoons flour. Just before putting into oven add 4 eggs

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