Plasmon Cheese Souffles (Cold)

Name: Plasmon Cheese Souffles (Cold)
Ingredients: 3 teaspoonfuls Plasmon powder; 1 gill aspic (tawny jelly); 0.5 oz. grated cheese (Gruyere and Parmesan); 0.25 teaspoonful mixed mustard; 1.5 gills cream; paprika or cayenne pepper

From Plasmon cookery book, 1904

To improve the appearance of this dish, a thin layer of aspic should be run over the surface of the souffles and a sprig of chervil on top.

Presented as published in 1904. 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 Plasmon cookery book (1904) by International Plasmon Limited, page 23. The excerpt below is the record exactly as published.

PLASMON CHEESE SOUFFLES (Cold).— Ingre- dients : 3 teaspoonfuls Plasmon powder; 1 gill aspic (tawny jelly) ; -» oz. grated cheese ( Gruyere and Parmesan) ; g teaspoon- ful mixed mustard; i£ gills cream; paprika or cayenne pepper

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