Guernsey Cheese Souffle

Ingredients

• two tablespoonfuls butter
• two tablespoonfuls of flour
• a quarter teaspoonful of salt
• a quarter teaspoonful of paprika
• half a cup of milk
• four ounces grated cheese
• the beaten yolks of three eggs
• the stiffly whipped whites of three eggs

Method

1. 1

   Butter ramequins and melt butter.

2. 2

   Cook flour, salt, and paprika in butter until frothy.

3. 3

   Stir in milk until boiling, then add cheese and yolks.

4. 4

   Fold in whipped whites, pour into ramequins, and bake in a water bath until puffed and firm.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 79. The excerpt below is the record exactly as published.

GUERNSEY CHEESE SOUFFLE— Pin a narrow folded paper thoroughly buttered on the inside, around six or eight ramequins and butter the ramequins thoroughly. Melt two tablespoonfuls butter and in it cook two tablespoonfuls of flour and a quarter teaspoonful each of salt and paprika. When the 116 SOUFFLES 117 mixture looks frothy stir in half a cup of milk and stir until boiling. Then add four ounces grated cheese and the beaten yolks of three eggs. Lastly fold in the stiffly whipped whites of three eggs

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