Frenchdinner

Cheese Soufflé

Name: Cheese Soufflé
Cuisine: French
Ingredients: One ounce of butter; One ounce of flour; one gill of milk; one-half teaspoonful of white pepper; one-half teaspoonful of salt; one grain of cayenne; three ounces of grated cheese; yolks of three eggs; whites of four eggs

From My mother's cook book, 1902

Presented as published in 1902. 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

1039Calories

76 gProtein

41 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories1039 kcal

Protein76 g

Carbohydrates41 g

Fiber0.3 g

Sugars7.2 g

Total Fat85 g

Saturated Fat26 g

Monounsaturated Fat19 g

Polyunsaturated Fat7.8 g

Omega-30.2 g

Cholesterol1457 mg

Sodium3202 mg

Potassium867 mg

Calcium1111 mg

Iron8.3 mg

Magnesium95 mg

Phosphorus1393 mg

Zinc8.9 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D8.2 mcg

Vitamin C0.2 mg

Vitamin A793 mcg

Vitamin E4.2 mg

Vitamin K2.5 mcg

Vitamin B60.8 mg

Vitamin B124.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.2 mg

Niacin (B3)2.4 mg

Folate215 mcg

Choline1063 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 62. The excerpt below is the record exactly as published.

Cheese Souffle. — One ounce of butter, one ounce of flour, one gill of milk, one-half teaspoonful of white pepper, ope-half teaspoooful of salt, one grain of cayenne, three ounces of grated cheese, yolks of three eggs, whites of four eggs

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