Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Cheese Souffle

Name: Cheese Souffle
Yield: 2 servings
Cuisine: French
Ingredients: Three ozs. bread crumbs; boil in 3-4 cup of milk; Add 3 ozs. butter; % teaspoonful mustard; 4% teaspoonful salt; a pinch of pepper; 6 ozs. grated cheese; 3 egg yolks

From Magnet users cook book, 1920

Serves 2

—Mr. Robinson, Bellevue Ranch.

Presented as published in 1920. 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

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 33. The excerpt below is the record exactly as published.

CHEESE SOUFFLE. Three ozs. bread crumbs and boil in 3-4 cup of milk, Add 3 ozs. butter, % teaspoonful mustard, 4% teaspoonful salt, a pinch of pepper, 6 ozs. grated cheese, 3 egg yolks

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