Frenchdinner

Cheese Souffle

Name: Cheese Souffle
Cuisine: French
Ingredients: two tablespoons melted butter; two tablespoons flour; one cup milk; one fourth teaspoon salt; speck paprika; three fourths cup cheese; four eggs

From Principles of cooking, 1914

Presented as published in 1914. 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

794Calories

52 gProtein

27 gCarbs

74 gFat

Full nutrition (34 nutrients)

Calories794 kcal

Protein52 g

Carbohydrates27 g

Fiber0 g

Sugars13 g

Total Fat74 g

Saturated Fat25 g

Monounsaturated Fat15 g

Polyunsaturated Fat5 g

Omega-30.2 g

Cholesterol911 mg

Sodium1450 mg

Potassium725 mg

Calcium946 mg

Iron4.5 mg

Magnesium78 mg

Phosphorus1005 mg

Zinc6.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A633 mcg

Vitamin E2.8 mg

Vitamin K2.4 mcg

Vitamin B60.6 mg

Vitamin B123.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)1.5 mg

Folate135 mcg

Choline631 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 59. The excerpt below is the record exactly as published.

Cheese Souffle. — Two tablespoons melted butter, two tablespoons flour, one cup milk, one fourth teaspoon salt, speck paprika, three fourths cup cheese, four eggs

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