Cheese Souffle

Ingredients

• One pint of milk
• three heaping tablespoonfuls of flour
• three eggs
• a saltspoon of salt
• one-half a teaspoonful of dry mustard
• a dash of red pepper
• a few drops of onion juice
• one cupful grated cheese

Method

1. 1

   Mix flour to a smooth paste with part of the milk, then add the remainder and stir over fire until thick.

2. 2

   Cool.

3. 3

   Mix yolks of eggs, salt, mustard, red pepper, onion juice, and cheese into the cooled batter.

4. 4

   Fold in beaten egg whites.

5. 5

   Bake for twenty minutes and serve at once.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 76. The excerpt below is the record exactly as published.

CHEESE SOUFFLE. One pint of milk, three heaping tablespoonfuls of flour ; Mix the flour to a smooth paste with a part of the milk, then add the remainder of the milk, and stir over the fire until it thickens. Set aside to cool. Mix thoroughly the yolks of three eggs, a saltspoon of salt, one-half a teaspoonful of dry mustard, a dash of red pepper, a few drops of onion juice, and one cupful grated cheese

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