Cheese Souffle

Ingredients

• Melt butter
• add flour
• scalded milk
• salt
• cayenne pepper
• cheese
• egg yolks beaten until lemon-colored
• whites of eggs beaten until stiff and dry

Method

1. 1

   Melt butter, add flour, and when well blended gradually add the scalded milk.

2. 2

   Then add salt, cayenne pepper, and cheese.

3. 3

   Remove from fire and add egg yolks.

4. 4

   Cool the mixture; cut and fold in beaten egg whites.

5. 5

   Pour into a buttered baking-dish and bake for 20 minutes in a slow oven.

6. 6

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 30. The excerpt below is the record exactly as published.

Cheese souffle. Melt butter, add fiour, and when well mbted gradually add the scalded milk. Then add salt, cayenne pepper, and cheese. Remove from fire and add egg yolks beaten until lemon-colored. Cool the mixture ; cut and fold in whites of eggs beaten until stiff and dry

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