Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Souffle
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Presented as published in 1911. 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
759Calories
36 gProtein
42 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories759 kcal
Protein36 g
Carbohydrates42 g
Fiber3 g
Sugars14 g
Total Fat54 g
Saturated Fat28 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol339 mg
Sodium1802 mg
Potassium666 mg
Calcium1010 mg
Iron2.3 mg
Magnesium72 mg
Phosphorus825 mg
Zinc5.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.4 mcg
Vitamin C6.4 mg
Vitamin A609 mcg
Vitamin E3.9 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2 mg
Folate58 mcg
Choline192 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 79. The excerpt below is the record exactly as published.
CHEESE SOUFFLE— Mix together one-half cup bread- crumbs, a quarter teaspoon salt, a half teaspoonful mustard and a dash of cayenne. Add a tablespoonful butter, a cup and a half milk and cook over hot water. When heated remove. Add while hot two cups grated cheese and the well beaten yjolks of three eggs. Cool. When ready to bake add the beaten whites of four eggs and a cup of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.