Frenchdinner
Cheese Souffle
From Historic Paxton, her days and her ways, 1722-1913, 1913
Do not open the oven door for the first 10 minutes.
Presented as published in 1913. 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
828Calories
60 gProtein
28 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories828 kcal
Protein60 g
Carbohydrates28 g
Fiber0 g
Sugars6.5 g
Total Fat74 g
Saturated Fat26 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.5 g
Omega-30.2 g
Cholesterol741 mg
Sodium3557 mg
Potassium630 mg
Calcium1315 mg
Iron3.6 mg
Magnesium77 mg
Phosphorus1205 mg
Zinc7.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A556 mcg
Vitamin E2.3 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.9 mg
Folate90 mcg
Choline480 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 72. The excerpt below is the record exactly as published.
Cheese Souffle (Mrs. A. P. L. Dull.) 1 cup of grated cheese (American). % cup of milk. 3 eggs. % teaspoon of salt. 2 tablespoons of butter. 1 heaped tablespoon of flour. A dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.