Cheese Souffle

Ingredients

• Melt a tablespoon butter
• two tablespoons flour
• one gill milk
• one-half teaspoon salt
• one-half teaspoon white pepper
• a grain Cayenne
• yolks of three eggs
• three ounces grated cheese
• whites of four eggs

Method

1. 1

   Melt a tablespoon butter, stir into it two tablespoons flour, add one gill milk and stir until boiling; throw in one-half teaspoon each salt and white pepper and a grain Cayenne; take from fire and stir in one by one yolks of three eggs and three ounces grated cheese, beating the whole thoroughly, then add well-frothed whites of four eggs, stirring so carefully as not to beat down the froth; bake in cups in quick oven ten minutes.

2. 2

   Serve in the cups on hot plate the moment the souffle is done.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 142. The excerpt below is the record exactly as published.

Melt a tablespoon butter, stir into it two table- spoons flour, add one gill milk ana stir until boiling ; throw in one- half teaspoon each salt and white pepper and a grain Cayenne ; take from fire and stir in one by one yolks of three eggs and three ounces grated cheose, beating the whole thoroughly, then add well-frothea whites four e^gs, stirring so carefully as not to beat down the froth ; bake in cups in quick oven ten minutes. Serve in the cups on hot plate the moment the souffle is done, placing them in a napkin folded in basket shape upon the table. Chestnut SouMe. — Throw one pint fresh chestnuts into boiling water and boil until shells begin to crack open. Take from the water, remove shells and inner skins, pound in a mortar and make perfectly smooth bv passing them through a sieve. Pour one pint milk over the chestnut-nour and stirring these together put the mixture into a small saucepan and let it cook over a slow fire ten minutes, melt d tablespoon butter and stir into it two tablespoons flour; turn this into the milk and chestnuts, and the instant the mixture boils take from fire and add two tablespoons powdered sugar, yolks three eggs, and beat all well together ; stir in Bghtly the stiffly frothed whites of four eggs

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