Corn and Cheese Souffle

Ingredients

• i tbsp. butter
• i c. chopped corn
• 1 tbsp. chopped green pepper
• i c. grated cheese
• | c. flour
• 3 eggs
• 2 c. milk
• \ tsp. salt

Method

1. 1

   Melt the butter and heat the pepper in it for 2 minutes.

2. 2

   Add the flour, and stir the milk in slowly.

3. 3

   When the white sauce is thickened, add the corn, cheese, yolks of eggs, and seasonings.

4. 4

   Cut and fold in the stiffly beaten whites of eggs.

5. 5

   Bake as Custard Souffle.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 51. The excerpt below is the record exactly as published.

Corn and Cheese Souffle Ingredients : i tbsp. butter i c. chopped corn 1 tbsp. chopped green pepper i c. grated cheese | c. flour 3 eggs 2 c. milk \ tsp. salt

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