Frenchdinner

Cheese Souffle

Name: Cheese Souffle
Cuisine: French
Ingredients: two tablespoons melted butter; two tablespoons flour; one cup milk; one fourth teaspoon salt; speck paprika; three fourths cup cheese; four eggs

From Principles of cooking, 1914

Presented as published in 1914. 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

701Calories

27 gProtein

25 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories701 kcal

Protein27 g

Carbohydrates25 g

Fiber0 g

Sugars12 g

Total Fat55 g

Saturated Fat32 g

Monounsaturated Fat14 g

Polyunsaturated Fat2 g

Omega-30.2 g

Cholesterol162 mg

Sodium1167 mg

Potassium451 mg

Calcium836 mg

Iron1 mg

Magnesium54 mg

Phosphorus611 mg

Zinc3.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A498 mcg

Vitamin E1.3 mg

Vitamin K3.7 mcg

Vitamin B60.2 mg

Vitamin B122.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.4 mg

Folate42 mcg

Choline48 mg

Caffeine0 mg

Water248 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 59. The excerpt below is the record exactly as published.

Cheese Souffle. — Two tablespoons melted butter, two tablespoons flour, one cup milk, one fourth teaspoon salt, speck paprika, three fourths cup cheese, four eggs

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