Cheese Souffle

Ingredients

• 4 tablespoons butter
• 6 eggs
• 2 heaping tablespoons flour
• 1 teaspoon salt
• 1 cup milk
• 1 pinch cayenne pepper
• 2 cups grated plain cheese

Method

1. 1

   Melt butter, add flour sifted with seasoning, then the milk.

2. 2

   When thick add yolks of eggs then grated cheese.

3. 3

   Set away to cool.

4. 4

   When ready for cooking, add beaten whites of eggs, turn into buttered baking dish and bake slowly 20 to 25 minutes.

5. 5

   Serve from oven to table.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 32. The excerpt below is the record exactly as published.

CHEESE SOUFFLE 4 tablespoons butter 6 eggs 2 heaping tablespoons flour 1 teaspoon salt 1 cup milk 1 pinch cayenne pepper 2 cups yrated plain cheese

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