Frenchdinner
Cheese Souffle
From Delicacies, 1929
Serves 6
This is rather a large amount and is nice for an evening supper dish. — Mrs. Herman Jacobson.
Presented as published in 1929. 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 Delicacies (1929) by Thursday Club (San Diego, Calif.), page 20. The excerpt below is the record exactly as published.
Cheese Souffle 1 large and 1 small can Carnation milk 1-J4 lbs grated cheese; salt
Cook this with the app: pantry check, scaling, and the assistant.