Frenchdinner
Cheese Soufflé
From Lillian Massey school recipes, 1913
For Fish Soufflé use 2 tbsp. cooked flaked fish instead of cheese. This may be steamed.
Presented as published in 1913. 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
159Calories
12 gProtein
5 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein12 g
Carbohydrates5.3 g
Fiber0 g
Sugars1.3 g
Total Fat13 g
Saturated Fat4.3 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol212 mg
Sodium1513 mg
Potassium136 mg
Calcium192 mg
Iron1.1 mg
Magnesium15 mg
Phosphorus222 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A122 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline153 mg
Caffeine0 mg
Water63 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 58. The excerpt below is the record exactly as published.
CHEESE SOUFFLE. 1 tsp. butter. Cayenne. 1 tsp. flour. 13 tbsp. milk. 1-12 tsp. salt. $ egg. 2 tbsp. grated cheese
Cook this with the app: pantry check, scaling, and the assistant.