Frenchdinner

Cheese Souffle

Name: Cheese Souffle
Cuisine: French
Ingredients: 2 tablespoon fuls of butter; 1 large tablespoonful of sifted flour; 1 cup melted cheese; yolks of three eggs, beaten light; 1 cup of milk; 1 saltspoonful of salt; whites of three eggs beaten light

From Rare old receipts, 1906

Must not stand a minute when finished.

Presented as published in 1906. 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

823Calories

51 gProtein

23 gCarbs

80 gFat

Full nutrition (31 nutrients)

Calories823 kcal

Protein51 g

Carbohydrates23 g

Sugars12 g

Total Fat80 g

Saturated Fat25 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat1.5 g

Omega-30.2 g

Cholesterol197 mg

Sodium782 mg

Potassium462 mg

Calcium1047 mg

Iron0.6 mg

Magnesium60 mg

Phosphorus741 mg

Zinc5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin A410 mcg

Vitamin E3.8 mg

Vitamin K2.5 mcg

Vitamin B60.2 mg

Vitamin B122.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.8 mg

Folate35 mcg

Choline43 mg

Water363 g

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 7. The excerpt below is the record exactly as published.

CHEESE SOUFFLE. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. 2 tablespoon fuls of butter, melted, 1 large tablespoonful of sifted flour, 1 cup melted cheese, yolks of three eggs, beaten light, 1 cup of milk, 1 saltspoonful of salt, whites of three eggs beaten light

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