Cheese Souffle

Name: Cheese Souffle
Ingredients: one tablespoonful of butter; one and a half tablespoonfuls of flour; one-half of a teaspoonful of salt; a dash of cayenne; one-half of a cupful of scalded milk; one-quarter of a cupful of grated cheese; the well beaten yolks of three eggs; the whites of the eggs

From Table Talk's illustrated cook book, 1906

Serve immediately for best texture.

Presented as published in 1906. 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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 15. The excerpt below is the record exactly as published.

CHEESE SOUFFLE. Mix together over the fire one tablespoonful of butter, one and a half tablespoonfuls of flour, one-half of a teaspoonful of salt and a dash of cayenne. MEATS 53 Add one-half of a cupful of scalded milk stirring until smooth and thick. Add one-quarter of a cupful of grated cheese, stir and take from the fire. Add the well beaten yolks of three eggs, cover and set aside until cool. Whip the whites of the eggs

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