Cheese and Semolina Souffle with Tomatoes

Ingredients

• 4 lb. tomatoes, fresh, tinned or bottled
• 3 ozs. grated cheese
• 1 dried egg (reconstituted)
• 1 oz. semolina
• 4 pint milk
• 1 small teaspoonful Miller’s British Baking Powder
• Salt, pepper and mustard to taste

Method

1. 1

   Slice tomatoes thinly and lay in a shallow fireproof dish.

2. 2

   Cook the semolina and milk together until thickened.

3. 3

   Add half the cheese and the reconstituted egg.

4. 4

   Season and add the baking powder.

5. 5

   Pour the mixture over the tomatoes, sprinkle the rest of the cheese over the top.

6. 6

   Bake in a moderately hot oven for about 30 minutes until well risen and golden brown.

As published

This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 9. The excerpt below is the record exactly as published.

CHEESE AND SEMOLINA SOUFFLE WITH TOMATOES 4 lb. tomatoes, fresh, 3 ozs. grated cheese tinned or bottled 1 dried egg (reconstituted) 1 oz. semolina Salt, pepper and mustard to 4 pint milk (dried will do) taste 1 small teaspoonful Miller’s British Baking Powder

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