Cheese Souffle
From The Williamston cook book, 1950
Cayenne and mustard may be added to sauce for additional flavor.
Presented as published in 1950. 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
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 39. The excerpt below is the record exactly as published.
2% th. butter 1% t. salt or more 2% th. flour 4 lb. sharp cheese 1 e. milk 4 eggs, separated Make a thick white sauce of butter, flour, and milk. Season. Add chopped or grated cheese and stir until melted. Beat in egg yolks. Cool slightly while beating egg whites. Fold in stiffly beaten whites. Season to taste. Pour into casserole lightly buttered on bottom only. Set in pan of hot water. Bake until firm in center. (Cayenne and mustard may be added to sauce for additional flavor.) Louise Griffin. CHEESE SOUFFLE
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