Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Souffle
From Royal Victoria cook book, 1900
Serves 1
Miss D. A. WILLIAMS
Presented as published in 1900. 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
1012Calories
54 gProtein
98 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories1012 kcal
Protein54 g
Carbohydrates98 g
Fiber4.9 g
Sugars13 g
Total Fat55 g
Saturated Fat22 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol152 mg
Sodium2966 mg
Potassium621 mg
Calcium1424 mg
Iron5.8 mg
Magnesium104 mg
Phosphorus1075 mg
Zinc7.4 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E0.8 mg
Vitamin K9.2 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)7.4 mg
Folate123 mcg
Choline55 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 41. The excerpt below is the record exactly as published.
CHEESE SOUFFLE.—One cup of grated cheese, 1 cup of bread crumbs, 1 tablespoon butter, 3 eggs beaten well, ? cup of milk.
Cook this with the app: pantry check, scaling, and the assistant.