Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Souffle
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
518Calories
38 gProtein
20 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein38 g
Carbohydrates20 g
Fiber0 g
Sugars3.6 g
Total Fat42 g
Saturated Fat13 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol728 mg
Sodium2184 mg
Potassium433 mg
Calcium554 mg
Iron4.1 mg
Magnesium47 mg
Phosphorus696 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E2.1 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.2 mg
Folate107 mcg
Choline531 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 88. The excerpt below is the record exactly as published.
Cheese Souffle. 1 oz. Butter, 1 oz. Elour, 1 gill Milk, i teaspoonful Salt, 3 oz. grated Cheese, 3 yolks of Eggs, 4 whites, and a little white and Cayenne Pepper
Cook this with the app: pantry check, scaling, and the assistant.