Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Souffle
From San Rafael cook book, 1906, 1906
Serves 1
Serve immediately.
Presented as published in 1906. 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
1115Calories
65 gProtein
28 gCarbs
103 gFat
Full nutrition (31 nutrients)
Calories1115 kcal
Protein65 g
Carbohydrates28 g
Sugars5.9 g
Total Fat103 g
Saturated Fat21 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol183 mg
Sodium2177 mg
Potassium422 mg
Calcium1230 mg
Iron1 mg
Magnesium59 mg
Phosphorus908 mg
Zinc5.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin A316 mcg
Vitamin E9.1 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.8 mg
Folate20 mcg
Choline39 mg
Water219 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 41. The excerpt below is the record exactly as published.
1 cup ■of milk, or cream preferred (use more butter if milk is used), which must be added slowly to make a smooth sauce; then aidd 4 tablespoons of grated cheese; stir well, and when thoroughly hot, pour into a hot baking dish which can go to the table. Drop in 4 eggs as if for poach- ing, being very careful not to break the yolks. Put at once into oven, and when the eggs are set serve at once. Makes a very nice entree. CHEESE SOUFFLE— Mrs. W. F. Jones. 2 tablespoons of butter, 1 tablespoon of flour. Rub smooth, and add % cup of milk, yolks of 3 eggs, and 1 cup of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.