Cheese Souffle

Ingredients

• 2 tbsp. butter
• 1 h. tbsp. flour
• ^ c. milk
• ^ tsp. salt
• spk. pepper
• 3 eggs
• 1 c. grated cheese

Method

1. 1

   Make white sauce from the butter, flour, milk, and seasoning.

2. 2

   When partially cooled, add the cheese; and when cheese is melted, add well beaten yolks.

3. 3

   Set away to cool.

4. 4

   When cold, cut and fold in the whites, beaten to stiff froth.

5. 5

   Turn into buttered dish and bake in pan of water about half an hour in moderate oven.

6. 6

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 94. The excerpt below is the record exactly as published.

CHEESE SOUFFLE Lesson XV The word souffle means something light, foamy, or puffed up. Cheese souffl6 has somewhat of the con- sistency of foamy omelet. In cheese souffle, fondu, or any simple dish containing cheese, caution must be used in regard to the temperature. High tempera- CHEESE SOUFFLE 237 ture makes cheese leathery and stringy. Cheese soufBe is made light by the use of whites of eggs alone. For that reason it must be baked in a moderate oven so that the air bubbles will not expand so rapidly as to break. They must expand slowly and evenly, expanding the. mixture in doing so. The oven door must not be jarred during the baking. One must avoid anything that will break the bubbles of air and cause the mixture to fall. Articles made light by egg alone are very delicate and in both cooking and baking caution should be used. Cheese souffle should be used with starchy foods to make up for the deficiency of starch in cheese. Cheese is a concentrated food but hard to digest because it is rich in fat, and compact. Cheese SouflBl^ — Home Recipe. 2 tbsp. butter, 1 h. tbsp. flour, ^ c. milk, ^ tsp. salt, spk. pepper, 3 eggs, 1 c. grated cheese

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