Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Cheese Souffle

Name: Cheese Souffle
Yield: 1 servings
Cuisine: French
Ingredients: two tablespoonfuls of butter; one heaping tablespoonful of flour; a half-cup of milk; a saltspoonful of salt; a saltspoonful of paprika; the well-beaten yolks of three eggs; one cup of grated cheese

From The Rural cook book, 1907

Serves 1

Serve immediately to prevent falling.

Presented as published in 1907. 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

899Calories

63 gProtein

41 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories899 kcal

Protein63 g

Carbohydrates41 g

Fiber8.7 g

Sugars9.1 g

Total Fat77 g

Saturated Fat26 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.4 g

Omega-30.3 g

Cholesterol741 mg

Sodium12107 mg

Potassium1201 mg

Calcium1377 mg

Iron9 mg

Magnesium122 mg

Phosphorus1283 mg

Zinc8.9 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D4.2 mcg

Vitamin C0.2 mg

Vitamin A1171 mcg

Vitamin E9.5 mg

Vitamin K23 mcg

Vitamin B61 mg

Vitamin B123.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)3.4 mg

Folate103 mcg

Choline493 mg

Caffeine0 mg

Water258 g

As published

This recipe was extracted from The Rural cook book (1907), page 142. The excerpt below is the record exactly as published.

Cheese Souffle, — Put two tablespoon fuls of butler in a saucepan; when it ntjits add one heaping tab'espoontui of flour, stir until smooth; add a half-cup of milk, a saltspoonful of salt and a saltspoonful of paprika; cook two mfciutes; add Ihc well-bsaten yolks of three eggs and one cup of grated cheese

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