Cheese Souffle

Ingredients

• Two and a-half table-spoonfuls of flour
• Three eggs
• One and a-half pint (scant) of milk
• One-quarter pound of grated Parmesan cheese

Method

1. 1

   Beat the yolks of the eggs well, thin them with a little of the milk, and add the grated cheese.

2. 2

   Rub the flour to a paste with a little more of the milk.

3. 3

   Heat the remainder of the milk in a porcelain-lined stew-pan, and when it boils, stir in the flour paste.

4. 4

   Stir until smooth and creamy, and add the mixture of cheese and yolks.

5. 5

   Boil about a minute, remove from fire, whip the whites of the eggs to a stiff froth, and stir them into the mixture.

6. 6

   Fill paper cases with this preparation, bake fifteen minutes in a hot oven, and serve at once.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 136. The excerpt below is the record exactly as published.

CHEESE SOUFFLE. Two and a-half table-spoonfuls of flour. Three eggs. One and a-half pint (scant) of milk. One-quarter pound of grated Parmesan cheese

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