Frenchdinner
Cheese Soufflé
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Serve on toasted crackers.
Presented as published in 1909. 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
901Calories
64 gProtein
33 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories901 kcal
Protein64 g
Carbohydrates33 g
Fiber0 g
Sugars12 g
Total Fat67 g
Saturated Fat28 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol725 mg
Sodium2435 mg
Potassium809 mg
Calcium1462 mg
Iron3.6 mg
Magnesium92 mg
Phosphorus1325 mg
Zinc8.3 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)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1 mg
Folate90 mcg
Choline502 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 9. The excerpt below is the record exactly as published.
1 tablespoonful of butter. 1 tablespoonful of flour. 1 cup of milk. cup of grated.cheese. 3 eggs. Red pepper, salt and paprika to taste
Cook this with the app: pantry check, scaling, and the assistant.