Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Cheese Souffle

Name: Cheese Souffle
Yield: 2 servings
Cuisine: French
Ingredients: One cup of grated cheese; 1 cup of bread crumbs; 1 tablespoon butter; 3 eggs beaten well; ? cup of milk; Season with pepper; and salt

From Royal Victoria cook book, 1900

Serves 2

Miss D. A. WILLIAMS.

Presented as published in 1900. 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

613Calories

37 gProtein

50 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories613 kcal

Protein37 g

Carbohydrates50 g

Fiber2.4 g

Sugars6.6 g

Total Fat34 g

Saturated Fat14 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol355 mg

Sodium1590 mg

Potassium414 mg

Calcium754 mg

Iron4.2 mg

Magnesium61 mg

Phosphorus686 mg

Zinc4.6 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A278 mcg

Vitamin E1.2 mg

Vitamin K4.8 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.7 mg

Folate97 mcg

Choline248 mg

Caffeine0 mg

Water129 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 41. The excerpt below is the record exactly as published.

CHEESE SOUFFLE.—One cup of grated cheese, 1 cup of bread crumbs, 1 tablespoon butter, 3 eggs beaten well, ? cup of milk. Season with pepper and salt

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