Cheese Souffle

Ingredients

• 1 oz. Butter
• 1 oz. Flour
• 1 gill Milk
• 1 teaspoonful Salt
• 3 oz. grated Cheese
• 3 yolks of Eggs
• 4 whites

Method

1. 1

   Melt butter and flour in a pan, add milk and salt, and stir until thick.

2. 2

   Remove from heat and add cheese and egg yolks.

3. 3

   Fold in beaten egg whites.

4. 4

   Bake until set.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 88. The excerpt below is the record exactly as published.

1 teaspoonful Salt. 4 well-beaten Eggs. Put cheese and butter and a few bread cnimbs into pan on fire. "When they begin to melt add eggs and seasoning. Stir and cook till mixture can "be pushed up into a soft muff-like form. Serve instantly. Cheese Omelette. 1 breakfastcupful Milk, ^ lb. Cheese, 2 Eggs, Pepper and Salt. Grate the cheese, and put it in a pan with the milk. Set it over the fire, and stir until the cheese is melted ; then lift pan from the fire. Beat up the eggs ; add them to the cheese and milk, also pepper and salt to taste. Pour all into a hot buttered pie-dish, and brown in an oven before the fire for 15 minutes. Cheese Pudding: (1). i lb. Bread, grated; lb. Cheese, grated; 2 Eggs, Pepper, Salt, a pinch of Carbonate of Soda, and Milk. Mix bread and cheese well ; add pepper, salt, and yolks of eggs;. 89 TRIED FAVOURITES COOKERY BOOK. with sufficient milk or oretuu ; beat up whites, then add very lightly. Bake in oven for half-an-hour. Cheese Pudding (2). 4 oz. Cheese, 1 teacupful Milk, 1 dossertspoouful Elour, 1 Egg, Pepper, Salt, and a tiny pinch of Carbonate of Soda. , i • ± -i. Put the milk into ,a pan, and grate or slice the cheese into it, stirring in the flour, pepper, salt, and carbonate of soda. Bring to the boil, and, when cpiite smooth, poiu' all into a pudding dish, add- ing the eETs.’ (yolk and white beaten uji separately). Place in an ovcri till brown and well risem. berve hot. Potted Cheese. (A good way to use the last pieces of dry Cheese). 1 lb. of Cheese (grated), 4 oz. of butter, 1 tablespoonful of made Mustard, Salt and Pepper to taste. Mix all to a stiff paste with thick cream. This mixture will keep good for several weeks. Cheese Souffle. 1 oz. Butter, 1 oz. Elour, 1 gill Milk, i teaspoonful Salt, 3 oz. grated Cheese, 3 yolks of Eggs, 4 whites

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