Cheese Souffle No. 1

Ingredients

• two cups of rich American cheese grated
• a fourth of a teaspoonful of mustard flour
• the same of salt
• pepper to taste
• the yolks of two eggs
• half a cup of sweet milk
• a tablespoonful of butter
• the well-beaten whites of three eggs

Method

1. 1

   Mix cheese, mustard, salt, and pepper.

2. 2

   Beat yolks with milk, stir in cheese, melt butter, combine, then fold in beaten egg whites.

3. 3

   Bake until set.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 139. The excerpt below is the record exactly as published.

two cups of rich American cheese grated add a fourth of a teaspoonful of mustard flour, and the same of salt, and pepper to taste. Beat the yolks of two eggs very light, mix with half a cup of sweet milk, and stir in the cheese. Melt a tablespoonful of butter in a sauce-pan, pour in the cheese mixture, and stir constantly over a slow Are until the cheese melts, and the mixture becomes smooth and hot — not boiling. Remove from the fire, add the well-beaten whites of three eggs, pour into a buttered baking dish, and bake in a very slow oven about twenty minutes. Cheese Souffle No. 2. — To one cup of White Sauce No. I add two cups of grated cheese, season to taste, add the yolks of three eggs well beaten, and lastly the whites beaten stiff. Bake in a very moderate oven, in a dish, or in six individual molds. If in the latter, serve in the molds in which they are baked. Potato Souffle. — To two cups of boiled potato mashed fine add one cup of sweet cream, or one tablespoonful of Entries and Side Dishes. 303 butter, and one cup of sweet milk, salt and white pepper to taste, and a tablespoonful of minced parsley. Mash and beat with a wooden spoon until very light and smooth, and when slightly cool whip into the mixture the whites of four eggs beaten stiff, or whip the whites in, one at a time, unbeaten. Cook, and serve like chicken souffle. There are omelet souffles, pudding souffles, and a variety of fruit, fish, chicken, potato, and rice souffles. But a souffle is simply a mixture containing a large pro- portion of the white of ^^% beaten stiff and mixed with it just before it is put to cook, and when this principle is understood, souffles can be multiplied indefinitely, if desired, by using the various edibles that are adapted to their preparation. Welsh Rarebit No. i. — To two cups of grated Ameri- can cheese add mustard, pepper, and salt to taste, and half a cup of sweet milk with which the well-beaten yolk of an Q%% has been mixed. Put a tablespoonful of butter

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