Cheese Souffle (Alternate)

Ingredients

• 4 tablespoons butter
• 14 teaspoon salt
• 2 tablespoons flour
• Few grains cayenne
• 1 cup scalded milk or tomato juice
• 4% cup grated cheese
• 4 egg whites beaten stiff
• 4 egg yolks (beaten very light)

Method

1. 1

   Melt butter, add flour.

2. 2

   Gradually add scalded milk and stir until thick and smooth.

3. 3

   Add salt, cayenne, and cheese.

4. 4

   Remove from fire, add yolks, cool, cut and fold in whites.

5. 5

   Pour into buttered baking dish or ramekins.

6. 6

   Bake for 25 minutes in slow oven at 325°F.

7. 7

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 10. The excerpt below is the record exactly as published.

2 tablespoons flour 1 cup milk -2 tablespoons butter 1 cup grated cheese 3 eggs Blend flour and butter over heat, beat egg yolks and add cup of milk, add this to butter and flour. Add cheese, cook in double boiler until cheese melts. Fold in stiffy beaten whites and bake in slow oven until brown. Mrs. HERBERT ELLIS. Cheese Souffle 4 tablespoons butter 14 teaspoon salt 2 tablespoons flour Few grains cayenne 1 cup scalded milk or tomato 4% cup grated cheese juice 4 egg whites beaten stiff 4 egg yolks (beaten very light)

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