Frenchdinner

Cheese Souffle

Name: Cheese Souffle
Cuisine: French
Ingredients: Put tablespoon of butter; one heaping tablespoon of flour; one cup milk; one-half teaspoon salt; a few grains cayenne pepper; the well beaten yolks of three eggs; one and one-half cups grated cheese

From The Pennsylvania German cook book, 1902

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

1157Calories

82 gProtein

41 gCarbs

84 gFat

Full nutrition (34 nutrients)

Calories1157 kcal

Protein82 g

Carbohydrates41 g

Fiber0 g

Sugars12 g

Total Fat84 g

Saturated Fat38 g

Monounsaturated Fat19 g

Polyunsaturated Fat5.3 g

Omega-30.3 g

Cholesterol777 mg

Sodium4666 mg

Potassium922 mg

Calcium2000 mg

Iron3.9 mg

Magnesium113 mg

Phosphorus1711 mg

Zinc11 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A734 mcg

Vitamin E2.6 mg

Vitamin K3.6 mcg

Vitamin B60.6 mg

Vitamin B125.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)1 mg

Folate94 mcg

Choline510 mg

Caffeine0 mg

Water374 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 34. The excerpt below is the record exactly as published.

CHEESE SOUFFLE. P»it tablespoon of butter into a sauce pan, add one heaping tablespoon of tloiir and rub smooth over fire, add one cup milk, one-half teaspoon salt, a few grains cayenne pepper, boil two minutes, add the well beaten yolks of three eggs, one and one-half cups grated cheese

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