Frenchdinner

Cheese Souffle

Name: Cheese Souffle
Cuisine: French
Ingredients: Beat one tablespoon butter; yolks of three eggs; one-half pint charlotte russe cream; three-fourths cup of grated cheese; one scant cup flour; a pinch of salt; a little cayenne pepper

From Council cook book, 1908

Presented as published in 1908. 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

1057Calories

60 gProtein

109 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1057 kcal

Protein60 g

Carbohydrates109 g

Fiber0 g

Sugars0.6 g

Total Fat53 g

Saturated Fat19 g

Monounsaturated Fat11 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol669 mg

Sodium1813 mg

Potassium548 mg

Calcium916 mg

Iron10 mg

Magnesium84 mg

Phosphorus1013 mg

Zinc6.8 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A448 mcg

Vitamin E2 mg

Vitamin K2 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)8.6 mg

Folate277 mcg

Choline454 mg

Caffeine0 mg

Water150 g

As published

This recipe was extracted from Council cook book (1908), page 14. The excerpt below is the record exactly as published.

Cheese Souffle. Beat one tablespoon butter and yolks of three eggs until very light. Then add the stifif beaten whites and one-half pint charlotte russe cream. Have mixed three-fourths cup of grated cheese, one scant cup flour, a pinch of salt, and a little cayenne pepper

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