vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelette Soufflee au Fromage
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve warm.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 342. The excerpt below is the record exactly as published.
melette Soufflee au Fromag’e.— Put into a saucepan three ounces of butter half melted, and four yolks of egg, season with black pepper, and a pinch of nutmeg (if liked). Turn the whole to a custard over a low fire, carefully avoiding boiling. When it is quite smooth take it off the fire, mixing into it three and a half ounces of grated Parmesan. It should now be worked smoothly, and the whipped whites of two of the eggs
Cook this with the app: pantry check, scaling, and the assistant.