Frenchdinner
Cheese Souffle
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Serve quickly as the souffle will deflate.
Presented as published in 1880. 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
263Calories
20 gProtein
8 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories263 kcal
Protein20 g
Carbohydrates7.8 g
Fiber0 g
Sugars6.2 g
Total Fat17 g
Saturated Fat7.1 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol396 mg
Sodium385 mg
Potassium341 mg
Calcium305 mg
Iron1.8 mg
Magnesium30 mg
Phosphorus392 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A225 mcg
Vitamin E1.2 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate48 mcg
Choline317 mg
Caffeine0 mg
Water186 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 175. The excerpt below is the record exactly as published.
cheese souffle. I may here add that Parmesan cheese is superior to every other kind of grated cheese, yet the remains of ordinary English cheese can be used for the same purpose, if only grated when it is perfectly dry. Take about two tablespoonfuls of grated cheese, break two eggs, separate the whites from the yolks, and beat the whites to a stiff froth. Add a little pepper and salt. Then beat up the yolks separately with a quarter of a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.