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Basic Souffle Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Whole wheat pastry flour||1⁄4 Cup (4 tbs)|
|Sea salt||1 Teaspoon|
|Raw honey||1 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cooked vegetables||2 3⁄4 Cup (44 tbs)|
Serving size: Complete recipe
Calories 1829 Calories from Fat 689
% Daily Value*
Total Fat 78 g119.3%
Saturated Fat 42.5 g212.7%
Trans Fat 0 g
Cholesterol 1080.3 mg360.1%
Sodium 3745.6 mg156.1%
Total Carbohydrates 122 g40.8%
Dietary Fiber 24.2 g96.9%
Sugars 54 g
Protein 157 g313.8%
Vitamin A 484.8% Vitamin C 26.8%
Calcium 72% Iron 39.4%
*Based on a 2000 Calorie diet
Add sea salt, raw honey, and heated milk.
Whip with wire whip until smooth; cool slightly.
Add beaten egg yolks and cooked vegetables and continue to cool.
Beat egg whites until stiff.
When vegetable mixture is cool, fold in egg whites.
Pour into a 1 1/2 quart buttered casserole.
Place in pan of hot water (2 inches deep), in 325 Degree oven.
Bake for approximately one hour, or until inserted knife comes out clean.