Cabbage Souffle

Ingredients

• a solid white head of cabbage
• two tablespoonfuls of flour
• two tablespoonfuls of butter
• one cupful of rich milk
• the beaten yolks of two eggs
• a saltspoon of salt
• a saltspoon of mustard
• a sprinkling of grated cheese between layers

Method

1. 1

   Chop and cook cabbage in salted water until tender.

2. 2

   Drain and layer in a buttered dish with cheese.

3. 3

   Mix flour, butter, milk, yolks, salt, and mustard, stir until boiling.

4. 4

   Fold in beaten whites, pour over cabbage, and bake for half an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 78. The excerpt below is the record exactly as published.

CABBAGE SOUFFLE— Chop a solid white head of cabbage and cook in salted water until tender. Drain and place in a but- tered dish in layers with a sprinkling of grated cheese between. Mix two tablespoonfuls each of flour and butter, add one cupful of rich milk, the beaten yolks of two eggs and a saltspoon of salt and mustard, stir over the fire until it boils. Then add the stiffly beaten whites of the eggs, pour over the cabbage and bake for half an hour. CHEESE SOUFFLE— Mix together one-half cup bread- crumbs, a quarter teaspoon salt, a half teaspoonful mustard and a dash of cayenne. Add a tablespoonful butter, a cup and a half milk and cook over hot water. When heated remove. Add while hot two cups grated cheese and the well beaten yjolks of three eggs. Cool. When ready to bake add the beaten whites of four eggs and a cup of whipped cream. Fill individual cups half full, set in a pan of hot water and bake fifteen minutes in a quick oven. CORN SOUFFLE— To one pint of sweet grated corn (canned corn) drain and run through a food chopper (may be used), add the well beaten yolks of two eggs, one pint of sweet milk, one small teaspoonful of salt, one and one-half tablespoonfuls of sugar and the stiffly beaten whites of the eggs. Mix well and bake in a buttered casserole or ramequins for forty minutes. GUERNSEY CHEESE SOUFFLE— Pin a narrow folded paper thoroughly buttered on the inside, around six or eight ramequins and butter the ramequins thoroughly. Melt two tablespoonfuls butter and in it cook two tablespoonfuls of flour

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