Frenchdinner

Vegetable soufflé

Name: Vegetable soufflé
Cuisine: French
Ingredients: half a pint of this puree; two tablespoonfuls of any rich and thick sauce; the yolks of two eggs; the whites of the eggs; pepper and salt

From The "Queen" cookery books: Vegetables, 1902

Variations can include different flavorings like cheese or herbs.

Presented as published in 1902. 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

154Calories

12 gProtein

3 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories154 kcal

Protein12 g

Carbohydrates3.4 g

Fiber0.5 g

Sugars1.1 g

Total Fat9.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium145 mg

Potassium91 mg

Calcium4.3 mg

Iron0.3 mg

Magnesium4.6 mg

Phosphorus8.3 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C2.1 mg

Vitamin A6.7 mcg

Vitamin E2.4 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate2.8 mcg

Choline3 mg

Caffeine0 mg

Water97 g

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 73. The excerpt below is the record exactly as published.

Vegetable souffl'. — ^ Almost any kind of vegetable may be made into a souffle, if boiled till quite soft, carefully dried in a clean cloth, and then sieved ; to half a pint (a breakfastcupful) of this puree add two tablespoonfuls of any rich and thick sauce to taste, the yolks of two eggs, with pepper and salt, and at the last the whites of the eggs

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