Cheese Souffle

Ingredients

• 2 Tbs. butter
• 3 Tb. flour
• % C. grated American cheese
• % C. scalded milk
• Yolks of 3 eggs
• 1/2 T. salt
• Whites of 3 eggs
• 1/4 T. mustard

Method

1. 1

   Make a sauce of the first 6 ingredients, add cheese, remove from fire.

2. 2

   Add yolks beaten until lemon colored.

3. 3

   Cool the mixture, cut and fold in stiffly beaten whites.

4. 4

   Serve at once with toast or bake in a buttered dish for 20 minutes.

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 16. The excerpt below is the record exactly as published.

Cheese Souffle. 2 Tbs. butter Few grains cayenne 3 Tb. flour % C. grated American ch eese 1/2 C. scalded milk Yolks of 3 eggs 1/2 T. salt Whites of 3 eggs 1/4 T. mustard

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