Frenchdinnervegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Souffles
From The new Annie Dennis cook book, 1905
Serves 10
Presented as published in 1905. 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
668Calories
41 gProtein
21 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein41 g
Carbohydrates21 g
Fiber0.8 g
Sugars1.4 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol143 mg
Sodium2415 mg
Potassium329 mg
Calcium1223 mg
Iron0.9 mg
Magnesium54 mg
Phosphorus886 mg
Zinc6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A362 mcg
Vitamin E1.5 mg
Vitamin K4.9 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline21 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 178. The excerpt below is the record exactly as published.
Cheese Souffles Grate three pounds of Parmesan cheese, whip half a pint of rich cream, and a tablespoonful of aspic jelly together until frothy; add the grated cheese, season with a dash of cayenne, a little salt, and a few drops of French mustard
Cook this with the app: pantry check, scaling, and the assistant.