Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Souffle
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
800Calories
60 gProtein
22 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein60 g
Carbohydrates22 g
Fiber0 g
Sugars1.4 g
Total Fat51 g
Saturated Fat24 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.2 g
Omega-30.2 g
Cholesterol844 mg
Sodium2273 mg
Potassium514 mg
Calcium1131 mg
Iron4.5 mg
Magnesium67 mg
Phosphorus1136 mg
Zinc7.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A583 mcg
Vitamin E2.7 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B123.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.8 mg
Folate113 mcg
Choline606 mg
Caffeine0 mg
Water190 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 80. The excerpt below is the record exactly as published.
CHEESE SOUFFLE. Yolks of 4 eggs Tablespoonful of flour 4 ozs. grated cheese J pt. milk
Cook this with the app: pantry check, scaling, and the assistant.