Frenchdinner

Cold Cheese Souffle

Name: Cold Cheese Souffle
Cuisine: French
Ingredients: One and a half ounces of Gruyere Cheese; One and a half ounces of Parmesan; Half a pint of Cream; One gill of Aspic Jelly; Cayenne; Mustard

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1582Calories

32 gProtein

121 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories1582 kcal

Protein32 g

Carbohydrates121 g

Fiber1.8 g

Sugars78 g

Total Fat107 g

Saturated Fat62 g

Monounsaturated Fat24 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol310 mg

Sodium680 mg

Potassium419 mg

Calcium1056 mg

Iron1.2 mg

Magnesium53 mg

Phosphorus703 mg

Zinc3.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C14 mg

Vitamin A212 mcg

Vitamin E0.5 mg

Vitamin K6.9 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate24 mcg

Choline29 mg

Caffeine0 mg

Water214 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 57. The excerpt below is the record exactly as published.

Cold Cheese Souffle. Ingredients, One and a half ounces of Gruyere Cheese. One and a half ounces of Parmesan. Half a pint of Cream. One giU of Aspic J elly. Cayenne and Mustard

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