Cheese Souffle
From The Wilson cook book, 1941
Presented as published in 1941. 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
930Calories
65 gProtein
40 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories930 kcal
Protein65 g
Carbohydrates40 g
Fiber0 g
Sugars12 g
Total Fat78 g
Saturated Fat28 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol756 mg
Sodium2437 mg
Potassium823 mg
Calcium1465 mg
Iron4.1 mg
Magnesium94 mg
Phosphorus1336 mg
Zinc8.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A595 mcg
Vitamin E2.3 mg
Vitamin K2.5 mcg
Vitamin B60.5 mg
Vitamin B124.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.5 mg
Folate103 mcg
Choline502 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 10. The excerpt below is the record exactly as published.
Cheese Souffle 2 tablespoons flour 1 cup milk -2 tablespoons butter 1 cup grated cheese 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.