Cheese Souffle

Ingredients

• one ounce of butter
• one ounce of flour
• one gill of milk
• one half teaspoonful of white pepper
• one half teaspoonful of salt
• one grain of cayenne
• three ounces of grated cheese
• yolks of three eggs
• whites of four eggs

Method

1. 1

   Melt the butter in a small saucepan and stir in the flour, adding the milk and stirring until boiling.

2. 2

   Add pepper, salt, and cayenne.

3. 3

   Remove from heat and mix in yolks and cheese.

4. 4

   Whip the egg whites to a stiff froth and fold in gently.

5. 5

   Fill small ramekins and bake in a quick oven for ten minutes.

6. 6

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 95. The excerpt below is the record exactly as published.

Cheese Souffle. — One ounce of butter, one ounce of flour, one gill of milk, one half tea-spoonful of white pepper, one half tea-spoonful of salt, one grain of cayenne, three ounces of grated cheese, yolks of three eggs, whites of four eggs

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