Cheese Souffle

Ingredients

• 2 tablespoons butter
• One third teaspoon salt
• 2 tablespoons flour
• Two-thirds cup grated cheese
• 1/2 cup scalded milk
• 2 eggs
• Few grains cayenne pepper

Method

1. 1

   Melt the butter, add flour, and when thoroughly blended, add gradually the scalded milk, stirring constantly until smooth and thickened.

2. 2

   Then add seasoning and cheese, remove from fire and add the well beaten egg yolks; cool and fold in the stiffly beaten whites.

3. 3

   Pour in buttered baking dish and bake 30 minutes.

4. 4

   Serve immediately.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 15. The excerpt below is the record exactly as published.

CHEESE SOUFFLE 2 tablespoons butter One third teaspoon salt 2 tablespoons flour Two-thirds cup grated cheese V2 cup scalded milk 2 eggs Few grains cayenne pepper

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