Frenchdinner

Cheese Souffle

Name: Cheese Souffle
Cuisine: French
Ingredients: 2 tbsp. butter; 3 tbsp. flour; 1/2 c. scalded milk; 1/2 tsp. salt; whites of 3 eggs; 1/2 c. old English or American cheese; yolks of 3 eggs

From Domestic science (Clark, Cornell home economics), 1911

Presented as published in 1911. 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

No method was recorded for this recipe.

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 24. The excerpt below is the record exactly as published.

Cheese Souffle — Home Recipe. 2 tbsp. butter, 3 tbsp. flour, ^ c. scalded milk, ^ tsp. salt, whites of 3 eggs, ^ c. old English or American cheese, yolks of 3 eggs

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