Cheese Souffle

Ingredients

• 1 Cup Milk
• 1 Teaspoon Cornstarch
• 1/2 Cup Crumbs
• 1/2 Cup Grated Cheese
• 3 Eggs

Method

1. 1

   Cook the cornstarch in the milk, and when it comes to the boil add the crumbs.

2. 2

   Beat the yolks of the eggs and add the cheese.

3. 3

   Stir this into the first mixture, and season to taste.

4. 4

   Add the whites of the eggs, beaten stiff, and bake at once.

Nutrition per serving

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 76. The excerpt below is the record exactly as published.

CHEESE SOUFFLE 1 Cup Milk 1 Teaspoon Cornstarch Vz Cup Crumbs Vz Cup Grated Cheese 3 Eggs Cook the cornstarch in the milk, and when it comes to the boil add the crumbs. Beat the yolks of the eggs and add the cheese. Stir this into the first mixture, and season to taste. Add the whites of the eggs, beaten stiff, and bake at once. VEGETABLE CUTLETS 1 Cup Cooked Rice 2 Cups Cooked Beans 1 Cup Mashed Potatoes 1 Tablespoon Fat or Oil 2 Tablespoons Onion 2 Tablespoons Cornstarch 1.3 Cup Tomato Vz Teaspoon Salt Cook onion in fat, add remaining in- gredients which have been put through the meat chopper. Mix well, shape like cutlets and bake ^ hour in a quick oven, basting twice with fat or oil. WELSH RAREBIT 1 Tablespoon Butter 1 Tablespoon Cornstarch 1/4 Cup Milk i/a Pound Mild Cheese Va Teaspoon Salt '/( Teaspoon Mustard Cayenne Melt the butter and add the cornstarch. Then add the milk gradually. Cook 2 minutes, stirring constantly. Add the cheese and stir till melted. Serve on crackers or toast. BARLEY AND CHEESE SOUFFLE Contributed by Albers Bros. Milling Company. Vz Cup Pearl Barley 2-3 Cup Grated Cheese

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