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Cheese Souffle

Name: Cheese Souffle
Yield: 2 servings
Cuisine: French
Ingredients: 2 T butter; 2 T flour; }i t each salt; soda; paprika; ^ c strained stewed tomatoes; i c grated cheese; the beaten yolks of 3 eggs; the stififly beaten whites of 3 eggs

From Lessons in cooking through preparation of meals, 1912

Serves 2

Milk can replace strained tomatoes.

Presented as published in 1912. 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

600Calories

40 gProtein

20 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories600 kcal

Protein40 g

Carbohydrates20 g

Fiber1.4 g

Sugars2.2 g

Total Fat50 g

Saturated Fat9.4 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol84 mg

Sodium1896 mg

Potassium362 mg

Calcium554 mg

Iron1.6 mg

Magnesium37 mg

Phosphorus417 mg

Zinc2.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C5.5 mg

Vitamin A167 mcg

Vitamin E4.9 mg

Vitamin K1.9 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.7 mg

Folate17 mcg

Choline9.2 mg

Caffeine0 mg

Water174 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 184. The excerpt below is the record exactly as published.

CHEESE SOUFFLE LETTUCE SALAD BREAD AND BUTTER JUNKET DROP CAKES Cheese Souffle Melt 2 T butter, add 2 T flour, }i t each salt, soda, and paprika and when well blended add ^ c strained stewed tomatoes ; boil 5 m, then add i c grated cheese and very JVNE MENUS 531 gradually the beaten yolks of 3 eggs. When well mixed fold in the stififly beaten whites of the 3 e

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