Cheese Souffle

Ingredients

• two tablespoons butter
• one tablespoon of flour
• one cup of milk
• half teaspoon salt
• a dash cayenne pepper
• the yolks of three eggs
• one cup of grated cheese

Method

1. 1

   Melt butter, add flour, then milk, salt, and cayenne.

2. 2

   Add beaten yolks and cheese, cool, then fold in beaten whites.

3. 3

   Bake for 25-30 minutes.

Nutrition per serving

As published

This recipe was extracted from The New century cook book (1899), page 117. The excerpt below is the record exactly as published.

Cheese Souffle. Put two tablespoons butter in sauce pan over the fire, add one tablespoon of flour; rub together until smooth, then add one cup milk, half teaspoon salt, a dash cayenne pepper, the yolks of three eggs well beaten and one cup of grated cheese; set away to cool; when cool, add whites of eggs beaten stiff; turn into a buttered dish, bake twenty-five or thirty minutes and serve at once. Mrs. Matt W. Pinkerton; 15 230 New Century Cook Book. Date Souffle. Take a heaping cup of dates or prunes (if prunes, soak about one-half hour in cold water), stone them, cut up in small pieces, sprinkle two or three tablespoons sugar over them; beat the whites of five eggs to a stiff froth and sweeten with pulver- ized sugar; mix all together and bake a light brown. Serve cold with whipped cream sweetened and flavored. Miss Flora Sauer. Pineapple Souffle. One can of sliced pineapple or one whole, one-fourth pound raisins (seeded), one-half dozen figs, chopped; two ounces citron, sliced thin; one-fourth pound sugar; one teaspoonful corn starch. Cook the raisins and citron five or six minutes in the juice of the pineapple, to which the sugar has been added. If fresh pineapple has been used boil peeling a few minutes and strain; then mix corn starch with a little water and stir in, set back on stove well covered to steep. When all is ready soak the the pineapple in the hot mixture for a few minutes. Have ready a large, hot platter; lay the pineapple in two or three rows on the dish, put the raisins and citron between each layer and on sides, and occasionally a piece of fig; then pour over whole sauce in which all was cooked and serve hot. Mrs. G. M. Dugan. Custard Souffle. Two scant tablespoonfuls of butter, two tablespoonfuls of flour, two tablespoonfuls of sugar, one cup of milk

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