Frenchdinner

Cheese Souffle No. 1

Name: Cheese Souffle No. 1
Cuisine: French
Ingredients: 3 tbsp. butter.; Cayenne.; 2 tbsp. flour.; 3 ¢c. milk.; 4 tsp. salt.; 3 eggs.; 1 c. grated cheese.

From Lillian Massey school recipes, 1913

For Fish Soufflé use 1 c. cooked flaked fish instead of cheese.

Presented as published in 1913. 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

1222Calories

81 gProtein

62 gCarbs

105 gFat

Full nutrition (34 nutrients)

Calories1222 kcal

Protein81 g

Carbohydrates62 g

Fiber0 g

Sugars36 g

Total Fat105 g

Saturated Fat37 g

Monounsaturated Fat18 g

Polyunsaturated Fat5.1 g

Omega-30.3 g

Cholesterol846 mg

Sodium11956 mg

Potassium1558 mg

Calcium2073 mg

Iron4.1 mg

Magnesium153 mg

Phosphorus1831 mg

Zinc10 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A751 mcg

Vitamin E2.6 mg

Vitamin K2.5 mcg

Vitamin B60.8 mg

Vitamin B126.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.2 mg

Niacin (B3)2 mg

Folate103 mcg

Choline588 mg

Caffeine0 mg

Water795 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 15. The excerpt below is the record exactly as published.

CHEESE SOUFFLE NO. 1. 3 tbsp. butter. Cayenne. 2 tbsp. flour. 3 ¢c. milk. 4 tsp. salt. 3 eggs. 1 c. grated cheese.

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