Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Cheese Souffles

Name: Cheese Souffles
Yield: 1 servings
Cuisine: French
Ingredients: Put 2 table-spoonfuls of butter; 1 heaped table-spoonful of flour; 1 teacupful of milk; 4 teaspoonful of salt; a few grains of cayenne; the well-beaten yolks of three eggs; 1 breakfast-cupful of grated Cheese

From The encyclopædia of practical cookery, 1890

Serves 1

Serve immediately.

Presented as published in 1890. 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

851Calories

53 gProtein

34 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories851 kcal

Protein53 g

Carbohydrates34 g

Fiber0 g

Sugars12 g

Total Fat77 g

Saturated Fat28 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.9 g

Omega-30.2 g

Cholesterol749 mg

Sodium11581 mg

Potassium663 mg

Calcium1452 mg

Iron2.5 mg

Magnesium77 mg

Phosphorus1230 mg

Zinc7.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D5.1 mcg

Vitamin C0 mg

Vitamin A550 mcg

Vitamin E2.1 mg

Vitamin K2.4 mcg

Vitamin B60.4 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.9 mg

Folate94 mcg

Choline479 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 261. The excerpt below is the record exactly as published.

Cheese Souffles. — (1) Put 2 table-spoonfuls of butter in a saucepan and add 1 heaped table -spoonful of flour ; when smooth, add 1 teacupful of milk, 4 teaspoonful of salt, and a few grains of cayenne, and cook two minutes ; then add the well-beaten yolks of three eggs and 1 breakfast-cupful of g-rated Chees

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