Cheese Soufflé

Ingredients

• loz. of butter
• Jib. of Cheese
• 1J teacupfuls of milk
• two eggs
• the whites of two eggs

Method

1. 1

   Melt butter in a saucepan, add sliced cheese and milk, stirring until melted.

2. 2

   Remove from heat, add yolks of eggs, and stir well.

3. 3

   Beat egg whites to a stiff froth and fold in lightly.

4. 4

   Pour into a small pudding-dish and bake in a quick oven for ten minutes.

5. 5

   Serve immediately.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 259. The excerpt below is the record exactly as published.

two eggs beaten until qui^e light. Sprinkle over a little grated nutmeg, and salt and pepper to taste ; turn the mixture into a well-buttered basin, put it into a moderate oven, and bake to a light brown. When done, turn it out on to a dish, and serve very hot, with slices of toast for garnish. (2) Mix Jib. of grated Cheese, 2oz. of butter, four eggs, and a little cayenne and nutmeg. Butter a small pan, pour the mix- ture in, and bake for twenty minutes. Serve hot for supper. (3) Put loz. of butter into a saucepan, slice thinly into it Jib. of Cheese, and add 1J teacupfuls of milk ; stir it over the fire till the Cheese is melted. Then take the saucepan from the fire and add the yolks of two eggs, and stir them well in. Beat the whites of two eggs

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