Cheese Souffle

Ingredients

• Three ounces of cheese
• four or five eggs
• one pint of new milk or cream
• two ounces of arrowroot
• two ounces of butter
• half a tea-spoonful of salt
• something less of Cayenne

Method

1. 1

   Mix arrowroot with cold milk to a smooth batter, then add boiling milk and stir.

2. 2

   Add butter, then beaten egg yolks, salt, Cayenne, and grated cheese.

3. 3

   Whisk egg whites to a firm froth and mix gently.

4. 4

   Fill souffle-pan less than half full, bake in a gentle oven for 20-25 minutes without opening the door.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 69. The excerpt below is the record exactly as published.

Cheese Souffle. Three ounces of cheese, four or five eggs, one pint of new milk or cream, two ounces of arrowroot or tous-les-mois, and two ounces of butter. Mix the arrowroot to a smooth batter with quarter of a pint of cold milk, then add the remainder, boiling, and stir well together ; then add the butter, cut in small pieces, and when melted and well beaten, add the yolks of four large or five small eggs, well whisked, half a tea-spoonful of salt, some- thing less of Cayenn

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