Frenchdinner

Cheese Souffle No. 2

Name: Cheese Souffle No. 2
Cuisine: French
Ingredients: ivtewiam ilk:; 1 tbsp. butter.; 1 c. bread crumbs.; % tsp. salt.; 1 ec. grated cheese.; 2 eggs.

From Lillian Massey school recipes, 1913

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

1228Calories

71 gProtein

105 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories1228 kcal

Protein71 g

Carbohydrates105 g

Fiber4.9 g

Sugars19 g

Total Fat68 g

Saturated Fat28 g

Monounsaturated Fat14 g

Polyunsaturated Fat5.9 g

Omega-30.2 g

Cholesterol539 mg

Sodium4321 mg

Potassium942 mg

Calcium1631 mg

Iron7.5 mg

Magnesium130 mg

Phosphorus1396 mg

Zinc9.2 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A515 mcg

Vitamin E1.9 mg

Vitamin K9.5 mcg

Vitamin B60.5 mg

Vitamin B124.2 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)7.6 mg

Folate170 mcg

Choline370 mg

Caffeine0 mg

Water328 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 16. The excerpt below is the record exactly as published.

CHEESE SOUFFLE NO. 2. ivtewiam ilk: 1 tbsp. butter. 1 c. bread crumbs. % tsp. salt. 1 ec. grated cheese. 23 eggs.

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