Cheese Corn Souffle

Name: Cheese Corn Souffle
Ingredients: 3 cupful grated cheese; 1 cupful canned corn; 3 eggs; 1 tablespoonful butter; 1 tablespoonful of flour; 1 cup sweet milk

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

1889Calories

131 gProtein

76 gCarbs

129 gFat

Full nutrition (34 nutrients)

Calories1889 kcal

Protein131 g

Carbohydrates76 g

Fiber3.3 g

Sugars8.1 g

Total Fat129 g

Saturated Fat62 g

Monounsaturated Fat29 g

Polyunsaturated Fat8.1 g

Omega-30.5 g

Cholesterol907 mg

Sodium6935 mg

Potassium1108 mg

Calcium3317 mg

Iron5.2 mg

Magnesium169 mg

Phosphorus2696 mg

Zinc18 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C3 mg

Vitamin A1075 mcg

Vitamin E3.6 mg

Vitamin K6.7 mcg

Vitamin B60.6 mg

Vitamin B126.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)2.6 mg

Folate169 mcg

Choline522 mg

Caffeine0 mg

Water334 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 12. The excerpt below is the record exactly as published.

Cheese Corn Soufflee. 3 cupful grated cheese; 1 cupful canned corn; 3 eggs; 1 tablespoonful butter; 1 tablespoonful of flour; 1 cup sweet milk

Cook this with the app: pantry check, scaling, and the assistant.