Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Cheese Souffle

Name: Cheese Souffle
Yield: 1 servings
Cuisine: French
Ingredients: 2 tbsp. butter; 3 eggs; 3 tbsp. flour; 1 cup grated cheese; 1/2 cup milk; Dash of cayenne; 1/2 tsp. salt

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 1

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

965Calories

64 gProtein

54 gCarbs

79 gFat

Full nutrition (34 nutrients)

Calories965 kcal

Protein64 g

Carbohydrates54 g

Fiber6.8 g

Sugars9.1 g

Total Fat79 g

Saturated Fat27 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.5 g

Omega-30.2 g

Cholesterol741 mg

Sodium3565 mg

Potassium1153 mg

Calcium1355 mg

Iron6.5 mg

Magnesium120 mg

Phosphorus1295 mg

Zinc8.5 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D4.2 mcg

Vitamin C19 mg

Vitamin A1076 mcg

Vitamin E9.7 mg

Vitamin K23 mcg

Vitamin B61.1 mg

Vitamin B123.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)4.1 mg

Folate142 mcg

Choline493 mg

Caffeine0 mg

Water258 g

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 75. The excerpt below is the record exactly as published.

CHEESE SOUFFLE. 2 tbsp. butter 3 eggs 3 tbsp. flour 1 cup grated cheese x/2 cup milk Dash of cayenne

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