Cheese Soup

Ingredients

• 14 breakfast-cupfuls of flour
• 1 pint of rich cream
• 4 table-spoonfuls of butter
• 4 table-spoonfuls of grated Parmesan Cheese
• a dust of cayenne
• two eggs
• 3qts. of clear-soup stock

Method

1. 1

   Mix flour, cream, butter, cheese, and pepper in a basin over hot water until smooth.

2. 2

   Add eggs, mix, cook for 2 more minutes, cool, roll into balls, cook in boiling water for 5 minutes, serve in soup stock.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 261. The excerpt below is the record exactly as published.

2 table-spoonfuls of butter in a saucepan and add 1 heaped table -spoonful of flour ; when smooth, add 1 teacupful of milk, 4 teaspoonful of salt, and a few grains of cayenne, and cook two minutes ; then add the well-beaten yolks of three eggs and 1 breakfast-cupful of g-rated Cheese, and set away to cool. When cold, add the whites beaten to a stiff froth, turn into a buttered dish, and bake twenty-five or thirty minutes. Serve immediately. (2) Mix 2^-oz. of flour with 1| pints of milk, put this into a stewpan, and stir it over the fire until it boils ; then season with salt and pepper, and strain through a sieve. Grate 7oz. of Par- mesan Cheese, beat the yolks of seven eggs, and add these to the paste. Beat the whites of seven eggs until they are firm, and then mix with the rest. Pill some paper souffle-cases with the mixture, and bake for a-quarter-of-an-hour. These are to be served directly they are out of the oven. (3) Put Jib. of butter in a stewpan, and when it is warm mix the beaten yolks of ten eggs in with it ; keep this on the fire for a few seconds, stirring slowly ; when it is thickened take it off the fire, add gradually 7oz. of grated Swiss Cheese, 7oz. of grated Parmesan Cheese, and put in 4 saltspoonful each of pepper and sugar ; then warm it very slowly, stirring all the time. Take it off the fire when it is smooth, and. add the whites of two eggs, previously whisked. Twenty-five minutes before serving the souffle, add the whites of six more whipped eggs, get nine middling-sized oblong paper cases, and fill them with this preparation ; spread some paper on a baking-sheet, stand the cases on it, and bake them in a slack oven. Serve while hot. See Fig. 430. (4) Put into a saucepan loz. of butter and let it melt ; add also loz. of flour, and stir in gradually 1 teacupful of milk ; keep stirring till it boils, then throw in 1 saltspoonful of pepper, and about as much cayenne as may be stood on the face of a sixpence ; let it boil for ten minutes, stirring all the time. Take the saucepan off the stove, and drop in before it cools the yolks of three eggs, one at a time, and when they are well stirred in grate in 3oz. of Cheese. Beat all this well together ; have ready the whites of four eggs beaten to a stiff froth and stir this in last, but stir very lightly and be careful not to beat down the froth. Pour this mixture into small paper cases, or if more convenient into tin cups, and bake in a quick oven for ten minutes. When the souffles are done arrange the cups on a hot dish, and serve imme- diately. (5) Take 2 table- spoonfuls of butter, 1 table-spoonful of flour, 1 teacupful of milk, |lb. of grated Cheese, three eggs, 4 .teaspoonful of salt, and a dust of cayenne. Put the butter in a saucepan, and when hot add the flour and stir until smooth, but not browned ; add the milk and seasoning, and cook two minutes ; then add the yolks of the eggs well beaten and the Cheese. Set away to cool. When cold, add the whites beaten Cheese — con tinned. to a stiff froth. Put into a buttered dish, and bake from twenty to twenty-five minutes. Serve the moment it comes from the oven. The dish in which this is baked should hold lqt. Cheese Soup. — (1) Take 14 breakfast-cupfuls of flour, 1 pint of rich cream, 4 table-spoonfuls each of butter and grated Par- mesan Cheese, a dust of cayenne, two eggs, and 3qts. of clear - soup stock

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