Frenchdinner

Cheese Souffle

Name: Cheese Souffle
Cuisine: French
Ingredients: Melt 1oz. of butter; stir into it 1oz. of fine sifted flour; moisten this with a gill of new milk or single cream; the yolks of three eggs; 2oz. to 3oz. of grated and dry Parmesan

From Salads, sandwiches, and savouries, 1901

Can be varied with spices or cream.

Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 44. The excerpt below is the record exactly as published.

Cheese Soufie. — Melt loz. of butter, stir into it loz. of fine sifted flour, moisten this with a gill of new milk or single cream, and let it boil together till perfectly blended ; now mix in, off the fire, the yolks of three eggs, a seasoning of salt, white or black pepper, as you prefer it, and 2oz. to 3oz. of grated and dry Parmesan

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