Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Cheese Souffle

Name: Cheese Souffle
Yield: 1 servings
Cuisine: French
Ingredients: an ounce of butter; one ounce of flour; a quarter of a pint of milk; the yolks of two well-beaten eggs; about three ounces of finely-grated parmesan or any good cheese

From Original White House Cookbook, 1887

Serves 1

Serve immediately.

Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 140. The excerpt below is the record exactly as published.

CHEESE SOUFFLE. Melt an ounce of butter in a saucepan; mix smoothly with it one ounce of fiour, a pinch of salt and cayenne and a quarter of a pint of milk; sim- mer the mixture gently over the fire, stirring it all the time, till it is as thick as melted butter, stir into it about three ounces of finely-grated par- mesan, or any good cheese. Turn it into a basin and mix with it the yolks of two well-beaten eggs

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