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Cold Cheese Souffle

Name: Cold Cheese Souffle
Yield: 4 servings
Ingredients: one and a half ounces of Swiss cheese; the same of Parmesan; one-half pint of cream; a gill of aspic jelly; season with salt; cayenne to taste; made mustard to taste

From Twentieth century home cook book, 1905

Serves 4

This mixture may be frozen like ice cream, but very firm, cut in little cubes and serve on canapes of fried bread.

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

399Calories

7 gProtein

31 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories399 kcal

Protein7.3 g

Carbohydrates31 g

Fiber0.4 g

Sugars19 g

Total Fat27 g

Saturated Fat16 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol79 mg

Sodium231 mg

Potassium115 mg

Calcium232 mg

Iron0.3 mg

Magnesium12 mg

Phosphorus169 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C3.5 mg

Vitamin A55 mcg

Vitamin E0.2 mg

Vitamin K1.7 mcg

Vitamin B60 mg

Vitamin B120.5 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate6 mcg

Choline7 mg

Caffeine0 mg

Water53 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 106. The excerpt below is the record exactly as published.

COLD CHEESE SOUFFLE. Grate one and a half ounces of Swiss cheese, the same of Parmesan ; whip one-half pint of cream and a gill of aspic jelly to a froth ; stir in the cheese, season with salt, cayenne and made mustard to taste

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