Cold Cheese Souffles
From Cox's manual of gelatine cookery (copyright), 1938
Soufflés can be chilled before serving.
Presented as published in 1938. 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 Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 9. The excerpt below is the record exactly as published.
COLD CHEESE SOUFFLES. Three to four persons Aspic Jelly (Recipe No. 16) 1 gill cream 14 ozs. grated Parmesan Salt, cayenne pepper, a little cheese made mustard Prepare small china soufflé cases by fixing a band of stiff paper round each. Let the paper come well above the top of the case. Whip the cream very slightly, then add the cheese and seasoning. Carefully add 4 gill Aspic Jelly
Cook this with the app: pantry check, scaling, and the assistant.