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Whole Wheat Souffle Recipe
|Seasoned stock||1 1⁄2 Cup (24 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Cracked wheat||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Nutritional yeast||3 Tablespoon|
|Grated cheese||1⁄2 Cup (8 tbs)|
|Celery seeds||1⁄2 Teaspoon, crushed|
Calories 205 Calories from Fat 109
% Daily Value*
Total Fat 12 g18.9%
Saturated Fat 3.9 g19.6%
Trans Fat 0 g
Cholesterol 118.3 mg
Sodium 301.3 mg12.6%
Total Carbohydrates 13 g4.4%
Dietary Fiber 3 g11.9%
Sugars 1.8 g
Protein 12 g23.3%
Vitamin A 4% Vitamin C 0.23%
Calcium 17.5% Iron 7.3%
*Based on a 2000 Calorie diet
When boiling, add wheat, yeast and oil.
Race over bottom of double boiler, to which hot water has been added.
Cook over gentle heat until wheat has absorbed liquid.
Cool to lukewarm.
Stir in milk, egg yolks, cheese and celery seeds.
Fold in stiffly beaten egg whites.
Turn into oiled custard cups.
Bake at 350Â° F. for 30 minutes.