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Rye Souffle Recipe
|Seasoned stock||1 1⁄2 Cup (24 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Cracked rye||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Nutritional yeast||3 Tablespoon|
|Cheese||1⁄2 Cup (8 tbs), grated|
|Caraway seeds||1⁄2 Teaspoon, crushed|
Calories 190 Calories from Fat 97
% Daily Value*
Total Fat 11 g16.8%
Saturated Fat 4.4 g21.8%
Trans Fat 0 g
Cholesterol 121.8 mg
Sodium 215.4 mg9%
Total Carbohydrates 13 g4.4%
Dietary Fiber 2.8 g11.3%
Sugars 1.9 g
Protein 11 g22.3%
Vitamin A 5.6% Vitamin C 0.26%
Calcium 14.3% Iron 6.9%
*Based on a 2000 Calorie diet
When boiling, add rye, yeast and oil.
Place over bottom of double boiler, to which hot water has been added.
Cook over gentle heat until rye has absorbed liquid.
Remove from heat and cool to lukewarm.
Stir in milk, egg yolks, cheese and caraway seeds.
Fold in stiffly beaten egg whites.
Turn into oiled custard cups.
Bake at 350Â° F. for 30 minutes.