Frenchdinner

Cheese Souffle with Pastry

Name: Cheese Souffle with Pastry
Cuisine: French
Ingredients: 2 eggs; | c. Swiss cheese cut in small pieces; | c. thin cream; i c. grated cheese; salt, cayenne, and nutmeg

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

2416Calories

119 gProtein

28 gCarbs

202 gFat

Full nutrition (34 nutrients)

Calories2416 kcal

Protein119 g

Carbohydrates28 g

Fiber0 g

Sugars0.5 g

Total Fat202 g

Saturated Fat114 g

Monounsaturated Fat46 g

Polyunsaturated Fat6.1 g

Omega-30.5 g

Cholesterol946 mg

Sodium2769 mg

Potassium762 mg

Calcium3443 mg

Iron2.6 mg

Magnesium150 mg

Phosphorus2501 mg

Zinc18 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A1149 mcg

Vitamin E3.1 mg

Vitamin K11 mcg

Vitamin B60.5 mg

Vitamin B129.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.5 mg

Folate76 mcg

Choline345 mg

Caffeine0 mg

Water332 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 45. The excerpt below is the record exactly as published.

Cheese Souffle with Pastry Ingredients: 2 eggs | c. Swiss cheese cut | c. thin cream in small pieces salt, cayenne, and i c. grated cheese

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