Frenchdinner

Cheese Souffle

Name: Cheese Souffle
Cuisine: French
Ingredients: One tablespoon of butter; one cup of water; one teaspoon of salt; one-fourth cup of flour; one teaspoon of Worcester sauce; one-half pound of cheese; pinch of red pepper

From Trinity cook book, 1925

Presented as published in 1925. 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

1049Calories

56 gProtein

32 gCarbs

89 gFat

Full nutrition (34 nutrients)

Calories1049 kcal

Protein56 g

Carbohydrates32 g

Fiber0.2 g

Sugars1.3 g

Total Fat89 g

Saturated Fat44 g

Monounsaturated Fat17 g

Polyunsaturated Fat2.7 g

Omega-30.3 g

Cholesterol258 mg

Sodium3900 mg

Potassium300 mg

Calcium1627 mg

Iron2.5 mg

Magnesium74 mg

Phosphorus1083 mg

Zinc8.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A717 mcg

Vitamin E1.7 mg

Vitamin K5.5 mcg

Vitamin B60.2 mg

Vitamin B122.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)2.4 mg

Folate105 mcg

Choline0.2 mg

Caffeine0 mg

Water343 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 6. The excerpt below is the record exactly as published.

CHEESE SOUFFLE One tablespoon of butter, one cup of water, one teaspoon of salt, one- fourth cup of flour, one teaspoon of Worcester sauce, or other relish, three eggs, one-half pound of cheese, pinch of red pepper

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