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Cheese Souffle

Name: Cheese Souffle
Yield: 2 servings
Cuisine: French
Ingredients: 1/2 pound of cheese, grated; 3 eggs; 1 cup of milk; 2 even tablespoons of butter; 1 heaping tablespoon of flour; ^ teaspoon of salt

From The Blue grass cook book, 1904

Serves 2

Presented as published in 1904. 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

657Calories

40 gProtein

12 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories657 kcal

Protein40 g

Carbohydrates12 g

Fiber0 g

Sugars6.5 g

Total Fat61 g

Saturated Fat26 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.9 g

Omega-30.2 g

Cholesterol439 mg

Sodium1479 mg

Potassium382 mg

Calcium997 mg

Iron1.7 mg

Magnesium55 mg

Phosphorus798 mg

Zinc5.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A517 mcg

Vitamin E1.7 mg

Vitamin K2.9 mcg

Vitamin B60.3 mg

Vitamin B122.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.5 mg

Folate65 mcg

Choline242 mg

Caffeine0 mg

Water209 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 84. The excerpt below is the record exactly as published.

CHEESE SOUFFLE Mrs. Henry C. BucTcner •| pound of cheese, grated, 3 eggs, 1 cup of milk, 2 even tablespoons of butter, 1 heaping tablespoon of flour, ^ teaspoon of salt

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