Frenchdinner
Cheese Souffle
From The easiest way in housekeeping and cooking, 1881
Bi-carbonate of potash can be added for those who find cheese disagreeable.
Presented as published in 1881. 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
807Calories
59 gProtein
22 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories807 kcal
Protein59 g
Carbohydrates22 g
Fiber0.2 g
Sugars6.6 g
Total Fat75 g
Saturated Fat26 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol741 mg
Sodium2390 mg
Potassium630 mg
Calcium1317 mg
Iron3.3 mg
Magnesium81 mg
Phosphorus1209 mg
Zinc7.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.2 mcg
Vitamin C0.1 mg
Vitamin A556 mcg
Vitamin E2.3 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.4 mg
Folate80 mcg
Choline482 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 93. The excerpt below is the record exactly as published.
Cheese Souffle. Melt in a saucepan two tablespoonfuls of butter, and add to it half a teaspoonful of dry mustard ; a grain cf cayenne ; a saltspoonful of white pepper ; a grate of nut- meg ; two tablespoonfuls of flour ; and stir all smooth, adding a gill of milk and a large cupful of grated cheese. Stir into this as much powdered bi- carbon ate of potash as EGGS, CHEESE, AND BREAKFAST DISHES. 185 will stand on a three-cent piece, and then beat in three eggs
Cook this with the app: pantry check, scaling, and the assistant.