Cheese Souffle (Will Not Fall)

Name: Cheese Souffle (Will Not Fall)
Ingredients: 11 siices stale bread; 2 cups sharp cheese, grated; 4 cups milk; 4 eggs, slightly beaten; 1 teaspoon salt

From Shallowford cookery, 1951

Serves 6 persons. Recipe by Rebecca Whitenack

Presented as published in 1951. 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

1728Calories

106 gProtein

52 gCarbs

122 gFat

Full nutrition (34 nutrients)

Calories1728 kcal

Protein106 g

Carbohydrates52 g

Fiber0 g

Sugars48 g

Total Fat122 g

Saturated Fat65 g

Monounsaturated Fat30 g

Polyunsaturated Fat7.4 g

Omega-30.4 g

Cholesterol1071 mg

Sodium4361 mg

Potassium1900 mg

Calcium2797 mg

Iron3.9 mg

Magnesium196 mg

Phosphorus2342 mg

Zinc14 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A1296 mcg

Vitamin E4.2 mg

Vitamin K5.6 mcg

Vitamin B61.1 mg

Vitamin B129.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.2 mg

Niacin (B3)1.3 mg

Folate138 mcg

Choline762 mg

Caffeine0 mg

Water1088 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 16. The excerpt below is the record exactly as published.

Cheese Souffle (Will Not Fall) 11 siices stale bread, 2 cups sharp cheese, buttered grated 4 cups milk 4 eggs, slightly beaten 1 teaspoon salt

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