Cheese Souffle

Ingredients

• 2 tablespoonfuls of butter
• 3 tablespoonfuls of flour
• 1/2 cup sharp cheese
• 1/2 cup scalded milk
• Yolks of 3 eggs
• 1/2 teaspoonful of salt
• Whites of 3 eggs

Method

1. 1

   Melt the butter, add flour, mix thoroughly, gradually add scalded milk, salt, cayenne, and cheese.

2. 2

   Remove from fire, add yolks beaten until lemon colored.

3. 3

   Cool the mixture, then fold in the beaten whites.

4. 4

   Pour into a buttered baking dish and bake for 20 minutes in a slow oven.

5. 5

   Do not move for 15 minutes.

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 63. The excerpt below is the record exactly as published.

CHEESE SOUFFLE. 2 tablespoonfuls of butter. A few grains cayenne. 3 tablespoonfuls of flour. % cup sharp cheese. l/2 cup scalded milk. Yolks of 3 eggs. y2 teaspoonful of salt. Whites of 3 eggs. Melt the butter, add flour, mix thoroughly, add gradu- ally the scalded milk, salt, cayenne, and the cheese either grated or ground in a meat grinder, remove from fire, add yolks of eggs beaten until lemon colored. Cool the mixture, and cut and fold in the whites beaten until stiff and dry. Pour into a buttered baking dish, bake 20 minutes in a slow oven. Do not move for 15 minutes, or slam door. Must be eaten at once or it will fall. WELSH RAREBIT. 1 tablespoonful of butter. 1 teaspoonful of flour will *4 teaspoonful of salt. keep it from stringing. % teaspoonful of mustard. z/2 pound of cheese. A dash of paprika. Warm the butter, stir in the flour, add other ingredi- ents, let cook until smooth; add one egg, % cup milk beaten together. Cook over slow fire, stirring constantly to prevent curdling, until thick enough to serve on crackers. WELSH RAREBIT. 2 tablespoonfuls of flour. y2 teaspoonful of mustard. (The flour keeps it from y2 teaspoonful of salt.

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