Cheese Souffle

Ingredients

• Two eggs
• 1 cup milk
• | tablespoon butter
• 1 cup grated cheese
• 1 tablespoon flour
• 1 pinch salt
• 1 pinch red pepper

Method

1. 1

   Melt butter, add flour, then milk, cheese, pepper, salt, and yolks.

2. 2

   Cook for 1 minute, then fold in whipped egg whites.

3. 3

   Bake for 15 to 20 minutes.

Nutrition per serving

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 41. The excerpt below is the record exactly as published.

CHEESE SOUFFLE.—One cup of grated cheese, 1 cup of bread crumbs, 1 tablespoon butter, 3 eggs beaten well, ? cup of milk. Season with pepper and salt. Bake hour. Miss D. A. WILLIAMS. CHEESE OMELET.—Grate some rich old cheese, and having mixed the omelet, stir in the cheese quickly with some chopped parsley and thyme, and cook at once. CHEESE RISSOLES.—Mix 2 ounces butter with 2 ounces grated cheese and 2 ounces biscuit crumbs, a pinch of cayenne, salt, and the yolks of 2 eggs. Form the mix- 130 CHEESE, ture in balls, dip in egg and crumbs, then fry in hot lard a light brown. Have ready some good tomato sauce, to which add a little grated cheese. If fond of varmesace, a little sprinkled on the balls just before serving is very nice. Pile high in the centre of the dish (if you can) and pour sauce around. Garnish with parsley. Mrs. REDDITT. CHEESE FONDU.—One-half cup rolled crackers, cup milk, 4 cup grated cheese, 1 egg, beaten separately, saltspoon cayenne, 2 saltspoons salt. Mix all the dry ingredients ; add milk, then yolk beaten, lastly well beaten white. Put in a buttered pudding dish or souffle moulds and bake for } an hour; 15 minutes if done in moulds. CHEESE STRAWS.—One tablespoon rolled crackers, 1 tablespoon flour, sane of grated cheese, same of butter, teaspoon salt, pinch of cayenne. Mix all together with hands till in a paste, flour board and roll out 4 inch thick. Bake in a slow oven on butter paper. Cut them about 3 inches long, very narrow. Make some little rings and when cooked, put some of the straws in each ring. CHEESE CUTLETS.—Two tablespoons butter, 2 tablespoons flour, $ cup of hot milk, 4 cup grated cheese, 4 cup boiled macaroni, salt, cayenne, 1 egg, cracker crumbs, flour torollin. Fry in deep fat. Cut macaroni in very small rings when boiled. Cream butter and flour together, then add hot milk very slowly and cook till it leaves the sides of the pan, then add cheese and flavoring, when? it cooks, the unbeaten egg and macaroni. Stir all together. Form into cutlets and roll in flour, then in egg and crumbs, fry in deep fat. Put a small piece of raw macaroni in the small end for bone. CHEESE RAMEQUINS.—One and a half cups grated cheese, whites of 3 eggs beaten to a stiff froth, 2 teaspoons NR ble CHEESE. | a8) flour, 4 teaspoon salt, pinch of pepper. Mix together, form into balls, roll in cracker crumbs, fry in lard, and serve im- mediately. ANNIE F. DYMENT. CHEESE PUDDING.—One cup rolled crackers, 1 tablespoon butter, # cup grated cheese, 2 cups milk, } tea- spoon mustard, 2 eggs beaten well. Bake 20 minutes. CHEESE STRAWS.—Roll puff paste thin, sprinkle with grated cheese and cayenne pepper, fold, roll out and sprinkle again; repeat the process; then place on ice to harden. When cold, cut in very thin strips 4 or 5 inches long and bake. Mrs. M. ATKINSON. RICE AND CHEESE.—Quarter pound rice, 4 pint milk, 3 ounces grated cheese, 1 ounce butter, a little pepper . and salt. Cover the rice with cold water, let boil, pour the water off, add the milk and let it boil for 15 minutes. Place 4 ounce cf butter in a dish, on this a layer of rice, then cheese ; salt and pepper; put the rest of the butter on top. Bake until brown. Mrs. RADENHURST. CHEESE SCALLOP.—Soak 1 cup dry bread crumbs in fresh milk; beat into this 3 eggs; add 1 tablespoon of butter and $4 a pound of grated cheese; strew on the top sifted bread crumbs and bake a delicate brown. | Miss ADELE SPRY. CHEESE CURRY.—Two cups grated cheese, 1 heap- ing teaspoon curry powder, $ teaspoon dry mustard, 1 pinch cayenne pepper, 1 teacup milk with 2 teaspoons corn starch dissolved in it, 1 teaspoon salt. Cook until smooth and thick and pour on buttered toast. M. L. Barwick. CHEESE SOUFFLE.—Two eggs, 1 cup milk, | table- spoon butter, 1 cup grated cheese, 1 tablespoon flour, 1 pinch 112 ; CHEESE: salt, 1 pinch red pepper

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