Cheese Souffle

Ingredients

• 2 tbsp. butter
• few grains cayenne
• 3 tbsp. flour
• | c. grated Old English or Young America cheese
• \ c. scalded milk
• \ tsp. salt
• yolks 3 eggs
• whites 3 eggs

Method

1. 1

   Melt butter, add flour, and, when well mixed, add scalded milk gradually.

2. 2

   Then add salt, cayenne, and cheese.

3. 3

   Remove from fire.

4. 4

   Add yolks of eggs beaten until lemon-colored.

5. 5

   Cool mixture and cut and fold in whites of eggs beaten until stiff and dry.

6. 6

   Bake as Custard Souffle.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 51. The excerpt below is the record exactly as published.

Cheese Souffle Ingredients : i tbsp. butter i c. chopped corn 1 tbsp. chopped green pepper i c. grated cheese | c. flour 3 eggs 2 c. milk \ tsp. salt Method : Melt the butter and heat the pepper in it for 2 minutes. Add the flour, and stir the milk in slowly. When the white sauce is thick- ened, add the corn, cheese, yolks of eggs, and seasonings. Cut and fold in the stiffly beaten whites of eggs. Bake as Custard Souffle. Meat Souffle Ingredients : 1 c. thick white sauce |-i c. cooked meat, poultry, 1-3 eggs or fish Method : Mix meat with warm sauce. Season highly. Cool and fold in stiffly beaten yolks and stiffly beaten whites. Bake as Custard Souffle. Cheese Souffle Ingredients : 2 tbsp. butter few grains cayenne 3 tbsp. flour | c. grated Old English or \ c. scalded milk Young America cheese \ tsp. salt yolks 3 eggs whites 3 eggs

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