Frenchdinner

Cheese Souffle

Name: Cheese Souffle
Cuisine: French
Ingredients: One ounce of Butter; Half an ounce of Flour; One teaspoonful of Mignonette Pepper; Salt; Pepper; Cayenne; One gin of Milk; Three Eggs; Three ounces of Parmesan Cheese, grated

From High-class cookery recipes, 1897

Serve immediately as it will fall.

Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 56. The excerpt below is the record exactly as published.

Cheese Souffle. Ingredients. One ounce of Butter. Half an ounce of Flour. One teaspoonful of Mignonette Pepper, Salt, Pepper, and Cayenne. One gin of Milk. Three Eggs. Three ounces of Parmesan Cheese, grated

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