Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls of grated cheese
- six ounces of powdered sugar
- two ounces of butter into an omelet-pan
- a pint of milk
- a pinch of salt
- two tablespoon- fuls of grated parmesan cheese
- two tablespoon- fuls of powdered sugar instead of two tablespoonfuls of grated c
- two most delicate being vanilla
- one part of the omelet will taste stronger of lemon than
- six yolks of eggs
- six whites to a very stifl
- salt
Directions
with a quarter of a pint of milk. Add to this two tablespoon- fuls of grated Parmesan cheese ; add this mixture to the beaten-up whites, and mix the whole carefully together. Now pour this mixture into the hot buttered tin, which should be five or six inches deep, and bake it in the oven. The mixture will rise to five or six times its original depth. As soon as it is done, run with the souffle from the oven door to the dining- room door. However quick you may be, the souffle will pro- bably sink an inch on the way. Some cooks wrap hot flannel on the outside of the tin to keep up the heat. If you have a folded dinner napkin round the tin for appearance sake, as is usually the case, fold the na})kin before you make the souffle, and make the napkin sufficiently big round that it can be dropped over the tin in an instant. The napkin should be pinned, and be quite half an inch in diameter bigger than the width of the tin. This is to save time. Delay in serving the souffle is fatal.
Omelet Souffle, Sweet.— In making an omelet souffle, sweet, you can proceed in exactly the same manner as making a cheese souffle, with the exception that you add two tablespoon- fuls of powdered sugar instead of two tablespoonfuls of grated cheese. The omelet will, however, require flavouring of some kind, the two most delicate being vanilla and orange-flower water. You can flavour it with lemon by rubbing a few lumps of sugar on the outside of a lemon, and then pounding this with the powdered sugar. It must be pounded very thoroughly and mixed very carefully, or else one part of the omelet will taste stronger of lemon than the other. Some powdered sugar should be shaken over the top of the souffle just before serving.
Omelet Souffle (another way).— When a souffle is made on a larger scale, and served up on a flat dish, it is best to proceed as follows : — Take six ounces of powdered sugar, and mix them with six yolks of eggs and a dessertspoonful of flour and a pinch of salt. To this must be added whatever flavouring is used, such as vanilla. This is all mixed together till it is perfectly smooth. Next beat the six whites to a very stifl" froth ; mix this in with the batter lightly, put two ounces of butter into an omelet-pan, and as soon as the butter begins to