Vegetable Soufflé
From Use and preparation of food, 1919
Presented as published in 1919. 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
742Calories
31 gProtein
46 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein31 g
Carbohydrates46 g
Fiber7.1 g
Sugars11 g
Total Fat50 g
Saturated Fat14 g
Monounsaturated Fat20 g
Polyunsaturated Fat13 g
Omega-30.1 g
Cholesterol573 mg
Sodium1151 mg
Potassium912 mg
Calcium472 mg
Iron6.3 mg
Magnesium96 mg
Phosphorus577 mg
Zinc3.2 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D6 mcg
Vitamin C1.8 mg
Vitamin A572 mcg
Vitamin E2.8 mg
Vitamin K44 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.9 mg
Folate102 mcg
Choline480 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 28. The excerpt below is the record exactly as published.
Thick white sauce, 2 cups, Boiled rice, 4 cups, 1 red pepper, chopped. Mix, form into a loaf, and bake 20 minutes. VEGETABLE SOUFFLfi Thick white sauce, i cup. Chopped, cooked vegetable, or vege- 3 eggs, table pulp (green or dried beans, peas, asparagus, green corn), 1 cup. Salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.