Frenchdinner

Cheese Souffle

Name: Cheese Souffle
Cuisine: French
Ingredients: 2 eggs; 1 cup of grated cheese; 1 cup of sweet milk; 1 heaping tablespoonful of flour; pinch of salt

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

684Calories

49 gProtein

22 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories684 kcal

Protein49 g

Carbohydrates22 g

Fiber0 g

Sugars0.5 g

Total Fat44 g

Saturated Fat22 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.4 g

Omega-30.2 g

Cholesterol478 mg

Sodium2270 mg

Potassium372 mg

Calcium1132 mg

Iron2.7 mg

Magnesium57 mg

Phosphorus977 mg

Zinc6.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A437 mcg

Vitamin E1.7 mg

Vitamin K2.4 mcg

Vitamin B60.3 mg

Vitamin B122.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.7 mg

Folate67 mcg

Choline311 mg

Caffeine0 mg

Water105 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 2. The excerpt below is the record exactly as published.

Cheese Souffle. 2 eggs ; 1 cup of grated cheese ; 1 cup of sweet milk ; 1 heaping tablespoonful of flour; pinch of salt

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