Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Souffle
From Cooking for profit, 1886
Serves 4
Presented as published in 1886. 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
544Calories
32 gProtein
9 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein32 g
Carbohydrates9.4 g
Fiber0 g
Sugars1.9 g
Total Fat42 g
Saturated Fat23 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol210 mg
Sodium789 mg
Potassium176 mg
Calcium854 mg
Iron1 mg
Magnesium39 mg
Phosphorus606 mg
Zinc4.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A408 mcg
Vitamin E1.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate46 mcg
Choline79 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 15. The excerpt below is the record exactly as published.
Cheese Souffle. Mix a quarter of a pint of milk y with about a dessert-spoonful of flour and a pinch of salt. Put in a sauce- pan, and stir over the fire until it thickens. Add one quarter pound of cheese, fine grated, and the yolks of two eggs. Beat all together, and then, having beaten the whites of the eggs
Cook this with the app: pantry check, scaling, and the assistant.