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Barley and Cheese Souffle
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
529Calories
31 gProtein
50 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories529 kcal
Protein31 g
Carbohydrates50 g
Fiber7.9 g
Sugars6.6 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol329 mg
Sodium2037 mg
Potassium509 mg
Calcium570 mg
Iron2.8 mg
Magnesium78 mg
Phosphorus641 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A253 mcg
Vitamin E1.1 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.5 mg
Folate49 mcg
Choline267 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 76. The excerpt below is the record exactly as published.
BARLEY AND CHEESE SOUFFLE Contributed by Albers Bros. Milling Company. Vz Cup Pearl Barley 2-3 Cup Grated Cheese 3 Eggs (well beaten) 1 Teaspoon Salt '/a Teaspoon Pepper 1 Cup Milk
Cook this with the app: pantry check, scaling, and the assistant.