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Delmonico’s Chef’s Souffle of Tomatoes Posillips
THE GLOBE - TORONTO6Ingredients
45Minutes
310Calories
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Description
The Daily Recipe By Delmonico’s Chef from The Globe (1844-1936), Oct 8, 1921.
Ingredients
US|METRIC
4 SERVINGS
- 1/2 pt. fresh tomatoes (reduced puree of)
- 1/2 pt. cream (very stiff)
- 2 oz. swiss cheese (grated)
- 3 egg yolks
- 3 egg whites
- butter
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Directions
- Prepare one-half pint of reduced puree of fresh tomatoes, one-half pint of very stiff cream, two ounces of grated Swiss cheese and the yolks of three eggs.
- Add the three whites of eggs, beaten to a stiff froth.
- Put the preparation in a buttered souffle dish and cook for 35 minutes in a hot oven.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol235mg78% |
| Sodium150mg6% |
| Potassium240mg7% |
| Protein11g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber0g0% |
| Sugars2g |
| Vitamin A25% |
| Vitamin C10% |
| Calcium20% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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