Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Souffle
From Atlanta women's club cook book, 1921
Serves 1
From Mrs. L. G. Neal.
Presented as published in 1921. 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
813Calories
57 gProtein
34 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories813 kcal
Protein57 g
Carbohydrates34 g
Fiber0 g
Sugars0.6 g
Total Fat60 g
Saturated Fat24 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.3 g
Omega-30.2 g
Cholesterol695 mg
Sodium2343 mg
Potassium465 mg
Calcium1165 mg
Iron4.5 mg
Magnesium67 mg
Phosphorus1096 mg
Zinc7.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A517 mcg
Vitamin E2.2 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.8 mg
Folate115 mcg
Choline458 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 27. The excerpt below is the record exactly as published.
CHEESE SOUFFLE. 1 cup hot milk. 3 eggs. 1 tbls. butter. 1 cup grated cheese. 3 level tbls. flour
Cook this with the app: pantry check, scaling, and the assistant.