Cheese Souffle

Ingredients

• three thick slices of light-bread
• one cup of sweet milk
• % teaspoon of mustard
• some red pepper
• salt
• 11% cups of grated cheese
• yolks of three eggs
• piece of butter size of walnut
• well beaten whites of three eggs

Method

1. 1

   Crumble bread in stew pan, boil in milk, stir while cooking.

2. 2

   Add mustard, red pepper, and salt.

3. 3

   Mix cheese, yolks, and butter, stir into mixture until smooth, then fold in beaten egg whites.

4. 4

   Bake until brown.

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 26. The excerpt below is the record exactly as published.

CHEESE SOUFFE Crumble three thick slices of light-bread in stew pan, without a particle of crust. Boil soft in one cup of sweet milk, stir while cooking. Add % teaspoon of mustard, some red pepper and salt. Have ready 11% cups of grated cheese mixed with yolks of three eggs and piece of butter size of walnut. Stir that in mixture over fire until smooth, then remove from stove and stir in the well beaten whites of three eggs

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