Cheese Souffle

Ingredients

• 1/2 cup scalded milk
• Vi cup grated cheese
• 3 eggs
• Melt the butter
• mix thoroughly with the flour
• the salt
• red pepper

Method

1. 1

   Melt the butter and mix thoroughly with the flour; then add the hot milk gradually and the salt, red pepper, and cheese.

2. 2

   Remove from the fire and add the beaten yolks.

3. 3

   Cool the mixture; fold in the beaten whites; pour into a buttered baking dish and cook about twenty minutes in a slow oven.

4. 4

   Serve at once or the souffle will not be light.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 53. The excerpt below is the record exactly as published.

red pepper 1/2 cup scalded milk Vi cup grated cheese 3 eggs Melt the butter and mix thoroughly with the flour; then add the hot milk gradually and the salt

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