Cheese Souffle

Ingredients

• two tablespoonfuls of finely-grated cheese
• a quarter of a pint (half a tumbler) of milk
• about half a salt-spoonful of salt
• a quarter of that quantity of pepper
• a couple of eggs

Method

1. 1

   Butter the inside of a round tin and preheat the oven.

2. 2

   Mix the yolks of the eggs with milk, cheese, salt, and pepper.

3. 3

   Whip the egg whites into a stiff froth and fold them into the mixture.

4. 4

   Pour the mixture into the tin and bake in a moderate oven for about 25 to 30 minutes until risen.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 3. The excerpt below is the record exactly as published.

cheese souffle is a very nice thing to finish dinner with, and if you know how to make one, is a capital extra dish in case some one comes in to dinner quite unexpectedly. I will try and tell you how to make it, and also, as far as I can, explain why. I will describe how to make as small a one as possible, as it is easy to increase the size, and experiments are always most economical on a small scale. Take a i-ound tin about four inches in diameter, and quite three deep. Have a piece of ornamented white paper ready to pop round the tin quickly. Next take two table-spoonfuls of finely-grated cheese — of course a dry cheese gi'ates the best — and place it in a basin with a quarter of a pint (half a tumbler) of milk, about half a salt-spoonful of salt, and a quarter of that quantity of pepper. Next break a couple of eggs

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