Frenchdinner

Cheese Soufflé

Name: Cheese Soufflé
Cuisine: French
Ingredients: three ounces of grated cheese; yolks of three eggs, whites of four eggs; Melt the butter; stir into it the flour; adding also the milk; teaspoonful of white pepper; ope-half teaspoooful of salt; one grain of cayenne

From My mother's cook book, 1902

Use paper ramakins or tin cups for baking.

Presented as published in 1902. 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

1181Calories

66 gProtein

121 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1181 kcal

Protein66 g

Carbohydrates121 g

Fiber0.3 g

Sugars12 g

Total Fat59 g

Saturated Fat22 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.2 g

Omega-30.2 g

Cholesterol693 mg

Sodium2964 mg

Potassium903 mg

Calcium1165 mg

Iron10 mg

Magnesium111 mg

Phosphorus1222 mg

Zinc7.6 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D5.3 mcg

Vitamin C0.2 mg

Vitamin A512 mcg

Vitamin E2.1 mg

Vitamin K1.9 mcg

Vitamin B60.6 mg

Vitamin B123.8 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)8.9 mg

Folate276 mcg

Choline496 mg

Caffeine0 mg

Water363 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 62. The excerpt below is the record exactly as published.

teaspoonful of white pepper, ope-half teaspoooful of salt, one grain of cayenne, three ounces of grated cheese, yolks of three eggs, whites of four eggs. Melt the butter in a small saucepan and stir into it the flour, adding also the milk

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