Frenchdinner
Cheese Souffle
From Left overs, 1898
Presented as published in 1898. 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
906Calories
51 gProtein
90 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories906 kcal
Protein51 g
Carbohydrates90 g
Fiber4.9 g
Sugars13 g
Total Fat37 g
Saturated Fat15 g
Monounsaturated Fat10 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol612 mg
Sodium3014 mg
Potassium686 mg
Calcium835 mg
Iron8.1 mg
Magnesium95 mg
Phosphorus887 mg
Zinc6 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A383 mcg
Vitamin E2 mg
Vitamin K8.4 mcg
Vitamin B60.5 mg
Vitamin B123 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)7.4 mg
Folate189 mcg
Choline485 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 13. The excerpt below is the record exactly as published.
cheese souffle, for baked maca- roni, or spaghetti, or for croquettes, cheese sauce, or Duchess soup. Cheese Souffle Put one cup of stale bread crumbs with a gill of milk over the fire for just a moment; take from the fire, add the yolks of three eggs, six tablespoonfuls of grated cheese, a half teaspoonful of salt and a dash of red pepper
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